Duck confit and rapini linguine
- Preparation 25 min
- Cooking 45 min
- Servings 4 to 6
- Freezing I do not suggest
- 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
- 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.