Sunday, February 9, 2014

Crispy Duck Confit Pasta with Morel and Spinach Cream Sauce [Zack]

If spaghetti carbonara is the king of pasta, and bucatini amitriciana is the queen, then duck confit pasta with morel cream sauce could very well be the prince.  There are a lot of elements in this dish that mimic the savory deliciousness of carbonara:  crispy duck confit = bacon, parm reggiano = pecorino cheese, and creamy egg yolk = creamy egg yolk.

I used a good amount of chicken stock to add flavor and to replace a portion of the cream.  I found jarred morels, but if you can find fresh ones, that's even better.

In case you need a recipe on how to make homemade duck confit, check out my recipe.


Take your duck confit out of the fat and place it skin down in a cold pan.  Start the pan over medium-low heat to render the fat from the skin and to crisp it up.

Break the duck leg apart with a spatula so you can crisp maximum surface area.

Cook for about 10 minutes after you break it up, making sure to turn it over every few minutes.

Slice your shallots, chop your morels, and wash your spinach.

Start the shallots in a pan with 1T of garlic butter and a little bit of olive oil over medium heat.  Saute until they develop a little bit of color.  Add in the morels and the spinach.  Cook for another 5 minutes until the spinach has mostly wilted.

Add in your cream and chicken stock, and reduce for another 5 minutes.  Throw in the grated cheese.

Cook your pasta al dente according to the directions on the package.

Toss the cooked pasta in the sauce, top with the duck confit, crack black pepper all over, and serve with an egg yolk per portion.

.5 lb / 250g pasta
4/5 cup / 200 ml chicken stock
2T cream
1/2 cup grated reggiano
1 cup chopped morels
3 shallots
1T garlic butter (or 1T butter, 2 cloves garlic, mashed to combine)
2 egg yolks
cracked black pepper

Song - I said prince of pasta, not Prince, but oh well here goes anyways:  Prince - Breakfast Can Wait

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