Rigatoni gratin with duck confit, grilled pancetta and tomato sauce

Rigatoni gratin with duck confit, grilled pancetta and tomato sauce
  • Preparation 25 min
  • Cooking 1 h 05 min
  • Servings 4
  • Freezing Absolutely

This rigatoni gratin with duck confit, grilled pancetta and tomato sauce will make the comforting meal you’ll need after the holidays! We love easy-to-prepare dishes that kids will want to eat! On the down side, duck confit is expensive so wait until it is in special!

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Rigatoni gratin with duck confit, grilled pancetta and tomato sauce

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Ingredients for the homemade tomato sauce

  • 1/4 cup olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 113 g shiitake mushrooms, finely chopped
  • 7 fresh tomatoes, cut into small cubes
  • 155 ml (5.5 oz) tomato paste
  • The leaves of 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon white wine
  • 2 teaspoons sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup grated parmesan cheese
  • Salt and pepper from the mill

Ingredients for the rest

  • 454g rigatoni
  • 2 confit duck legs
  • 200g of thickly sliced pancetta, cut into cubes
  • 2 cups of grated medium cheddar cheese

Preparation

  • Start by preparing the tomato sauce. In a medium saucepan, heat the olive oil over medium heat and add the onion, garlic and mushrooms. Brown for 3 to 4 minutes, stirring regularly.
  • Add the rest of the ingredients, salt and pepper and mix well. Simmer for 15 minutes, stirring occasionally. Remove bay leaf and keep warm.
  • Preheat the oven to 400°F.
  • Place the duck legs on a baking sheet and cook for about 20 minutes. Remove from the oven, shred the meat and chop. Add to sauce.
  • In a large saucepan filled with salted boiling water, cook the rigatoni al dente according to package directions. Pour into a colander, drain well and add to the sauce.
  • In a skillet over medium heat, add the pancetta and cook for 7 to 8 minutes, stirring, until lightly crispy. Drain the fat and add the pancetta to the sauce. Mix well and pour into a baking dish.
  • Cover with medium cheddar cheese and place in the oven. Put the oven on GRILL and cook for a few minutes, until the cheese is golden on top!

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Our sommeliers suggest
Bodegas Paniza Viñas Viejas de Paniza 2012
Wine from the Grenache variety, from the Carinena region in Spain, with complex aromas of plum, blackberry and graphite. The tannin is fine, silky grain, even a little stocky. The wine has chewy, a vivacity that ensures freshness and a beautiful finish, long and persistent. A wine in harmony with the flavours of duck confit and pancetta! See the product
Brown Ale, La Chouape, 5%
Offering powerful hazelnut and nutty notes, this Brown Ale will be a delight with the duck confit and grilled pancetta in the recipe. Roast cereals and the slight residual sugar of the beer will marry to the tomato sauce and gratin cheese! The grilled is in the spotlight in this comforting agreement! See the product
Rigatoni gratin with duck confit, grilled pancetta and tomato sauce
Our sommeliers suggest
Bodegas Paniza Viñas Viejas de Paniza 2012
Wine from the Grenache variety, from the Carinena region in Spain, with complex aromas of plum, blackberry and graphite. The tannin is fine, silky grain, even a little stocky. The wine has chewy, a vivacity that ensures freshness and a beautiful finish, long and persistent. A wine in harmony with the flavours of duck confit and pancetta! See the product
Brown Ale, La Chouape, 5%
Offering powerful hazelnut and nutty notes, this Brown Ale will be a delight with the duck confit and grilled pancetta in the recipe. Roast cereals and the slight residual sugar of the beer will marry to the tomato sauce and gratin cheese! The grilled is in the spotlight in this comforting agreement! See the product

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