Duck Confit Pasta Recipe with Rapini Linguine
This duck confit pasta recipe tosses crispy duck and rapini into linguine for a rich, savory dinner. A restaurant-style dish made easy at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lecoupdegrace.ca.
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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