Chicken & poultry , Pastas & noodles , Main dishes

Duck confit and rapini linguine

Name: Duck confit and rapini linguine
Prep time: 25 min
Cook time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 legs (300 g total) duck confit; 454 g linguine; 1/2 yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 2 cups coarsely chopped rapini; A small handful of fresh parsley, chopped; The leaves of 3 sprigs fresh thyme; 6 large fresh basil leaves, finely chopped; 1 cup good quality demi-glace sauce; 237 ml of 15% country cream; 2 tbsp. bench wine

Preparation 25 min
Cooking 45 min
Servings 4 to 6
Freezing I do not suggest

This duck confit and rapini linguini recipe was inspired by my friend Jean-François Plante! If you like my cooking and trust me, try this recipe NOW!!!

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Ingredients

2 legs (300 g total) duck confit
454 g linguine
1/2 yellow onion, finely chopped
3 large garlic cloves, finely chopped
2 cups coarsely chopped rapini
A small handful of fresh parsley, chopped
The leaves of 3 sprigs fresh thyme
6 large fresh basil leaves, finely chopped
1 cup good quality demi-glace sauce
237 ml of 15% country cream
2 tbsp. bench wine

Preparation

Preheat the oven to 425°F. Place the duck on a baking sheet and bake for 20 minutes. Shred the flesh and coarsely chop. Set aside.
In a large saucepan filled with salted boiling water, cook the linguini al dente according to package directions. Reserve 1/2 cup cooking water. Pour into a colander, drain and set aside.
In the same saucepan over medium heat, add the onion and garlic and drizzle some olive oil. Cook 3 to 4 minutes, stirring.
Add the rapini, drizzle some olive oil then season with salt and pepper. Cook 2 minutes, stirring.
Add the duck, parsley, thyme, basil and demi-glace sauce and mix. Cook 2 minutes, stirring.
Add the cream and white wine then season with salt and pepper. Cook 2 to 3 minutes, stirring.
Add the pasta, mix and cook for a few minutes to coat well! Add a little cooking water to adjust the texture if desired.

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To help you make this recipe

Our sommeliers suggest

Baudry Chinon 2020

Vallée de la Loire, France

Produced by Bernard Baudry, this very beautiful Chinon will be a pleasant companion for this linguine with a confit duck. On notes of pepper, blackberries, blackcurrants, leather and green pepper, it is delicate and fine Chinon, which will make a beautiful parallel with the bitterness of the rapini, and enhance the dish. See the product

Pourpre Profond, 5%

La Barberie

Aciduous beer with blackcurrant and blackberry, this beer will however offer you vinous tannins. These fruity aromas will let themselves be coined by the confit duck of the recipe with which berries like to please. The acidity of the beer will decide the richness of the dish and compensate for the bitterness of the rapini. Drinking in a small sip and fresh so that the beer does not take over the dish. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!