Recipe - Pasta With Duck Confit

One fourth cup Duck fat; up to
2 tablespoon Each finely minced carrots;
celery root, Shiitake
mushrooms, onions and beets
2 cup Chunky meat; pulled from
duck confit
1 tablespoon Chopped thyme
1 cup Poultry stock
One half pound Pasta sheets; freshly torn
into pieces
Salt and black pepper
Parmesan cheese; for garnish

ESSENCE OF EMERIL SHOW#EE100

Heat a large pot of salted water to a boil for pasta. In a large sautJ pan
heat 1 teaspoon of duck fat, add vegetables and duck confit and cook 4
minutes, tossing often. Add thyme and stock, bring to a boil and allow
liquid to begin reducing. Meanwhile cook pasta until al dente, drain and
add pasta directly to sautJ pan. Toss to combine, adding more duck fat for
flavor, if desired. Season to taste; black pepper goes well with this dish.
Top with freshlygrated cheese.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998