Duck Confit Pasta

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When you make duck confit here's another way to use it

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Steps

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Remove the bones from the confit , chop the meat into bite-size pieces.

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Cook the fettucine according to package directions , drain , set aside.

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Heat olive oil and duck fat in a skillet.

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Add garlic , and shallot , cook 2 minutes.

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Add apricots , cook 1 minute.

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Add hazelnuts and wine , cook over low heat , stirring until reduced by half.

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Add stock and duck , reduce by half , 6-8 minutes.

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Stir in butter , thyme and pepper.

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Mix some sauce into the fettucine.

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Spoon pasta onto 4 plates.

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Top each with sauce and 1 tbsp chevre.

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Serve.

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Ingredients

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duck legs, fettuccine pasta, salt, olive oil, duck fat, garlic cloves, shallot, dried apricot, hazelnuts, dry white wine, chicken stock, butter, fresh thyme, chevre cheese, fresh ground pepper