Pasta with Confit Duck and Savoy Cabbage

Ingredients for Pasta with Confit Duck and Savoy Cabbage

• 1/2 teaspoons vegetable oil

• 3 (6- to 230g ) confit duck legs

• 2 large onions, halved lengthwise, then sliced (1/4 inch thick

• 4 cups)

• 1 चम्मच नमक

• 1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (1925ml )

• 60 मिलीलीटर सूखी सफेद वाइन

• 350ml reduced-sodium chicken broth (350ml )

• 450g dried campanelle (bell-shaped pasta) or garganelli

• 1 बड़ा चम्मच बिना नमक का मक्खन

• 2 बड़े चम्मच कटी हुई ताज़ी फ्लैट-लीफ पार्सले

• 1/2 चम्मच काली मिर्च

How to make Pasta with Confit Duck and Savoy Cabbage

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.

While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.

Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoons salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoons salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.

While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 240ml pasta-cooking water, then drain pasta in a colander.

Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.