Rigatoni gratin with duck confit and grilled pancetta

Name: Rigatoni gratin with duck confit and grilled pancetta
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 454g rigatoni; 2 confit duck legs; 200g of thickly sliced pancetta, cut into cubes; 2 cups of grated medium cheddar cheese

Preparation 25 min
Cooking 1 h 05 min
Servings 4
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

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!

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Subscribe to our newsletter

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

Ads

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!

Our sommeliers suggest

Bodegas Paniza Viñas Viejas de Paniza 2012

A wine from the Grenache grape, from the Cariñena region of Spain, with complex aromas of plum, blackberry and graphite. The tannin is fine, silky-grained, even a bit stocky. The wine has chew, a liveliness that keeps it fresh and a nice long, lingering finish. A wine in harmony with the flavours of the duck confit and the pancetta! See the product

Brown Ale, La Chouape, 5%

Duck confit and grilled pancetta are fatty and salty, and the gratin on top doesn't help. A brown ale with a real hazelnut character brings roasted grain and a little residual sugar for the tomato sauce. The roastiness leads the pairing from one end to the other, and the dish comes away lighter than it looks. 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!

Ads

Comments

Ads