Duck Confit Pasta - Healthy Living
In a large pot bring water to boil for the pasta. While the water is heating, pick all of the meat off the duck legs and reserve the skin. Tear or chop
Ingredients
- 1 pound tagliatelle pasta
- 2 or 3 duck legs confit
- 5 garlic cloves, finely chopped
- 1/2 tsp fresh rosemary, chopped
- 1 Tbsp butter
- 1-2 Tbsp duck fat
- Zest of 1 lemon
- 1-2 Tbsp lemon juice
- Salt and pepper to taste
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