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.