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
Total time: 1 h 10 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

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Ingredients
Preparation
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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

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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.

Our sommeliers suggest

Nicolas Grosbois La Cuisine de ma Mère 2021

Loire Valley, France

Nicolas Grosbois La Cuisine de ma Mère is a fruity, generous red from the Loire Valley made from cabernet franc, a grape that's often a little herbal and peppery. That fits the thyme, the parsley and the bitterness of the rapini, and its generous fruit goes straight for the duck confit in its creamy demi-glace. A family-dinner red, with the pasta in the middle of the table. See the product

Pourpre Profond, 5%

La Barberie

Duck confit and red berries have always gone together, and this sour with blackcurrant and blackberry adds tannins that remind you of wine. Its acidity cuts through the richness of the pasta and offsets the bitterness of the rapini. Serve it very cold, in small sips. 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!

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