- Prep time
- 5 minutes PT5M
- Cook time
- 20 minutes PT20M
- serves 6 to 8
Just because it's gluten free doesn't mean it can't be decadent! Sautéing the parsnips in the extra duck fat gives them a depth and richness that is just outrageous. The bitter bite from the arugula rounds out the dish for balance.
- 1 package Grimaud Farms Duck Confit
- 2 parsnips, peeled, quartered and sliced on the bias
- 1 shallot, large dice
- 1 clove garlic, minced
- 1 cup baby arugula
- ¼ cup Pecorino Romano grated, for garnish
- ½ recipe Gluten Free Pasta Dough, rolled out and hand cut into ½ inch noodles
Set a large pot of water to a boil, salt liberally.
Place the duck legs into a cold pan and turn onto medium-low heat. Allow to reheat slowly, rendering any remaining fat off. Allow to cook for 6-8 minutes per side and then set aside to cool.
Sauté the parsnips in the remaining duck fat over medium-high heat until well caramelized, then add the shallot and garlic.
Drop the pasta into the boiling salted water.
Pick the duck meat off the bones and add back to the pan, lowering the heat to medium low. If the pan gets too dry and is starting to scorch, add a little of the pasta water to slow the cooking and create a sauce.
When the pasta is cooked al dente (this should take 6 to 8 minutes), strain it well and add it to the pan with the duck confit, tossing frequently for about 2 minutes to combine. Just before you pull it from the heat, toss in the arugula to wilt, and serve. Garnish with Pecorino Romano. Serve this family style on a large platter.
Techniques used in this recipe:
sautésauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).