Jan 19

Pasta with Duck Confit and Ham

Today, the weather was very cold again, so I decided to stay inside and write on the blog. I will make today a triple-header of short articles.

As the end of January draws near, I find there is an abundance of left over meat from the holiday. There is one leg remaining from the duck confit I made in November. Confit was created for the very purpose of preserving meat for a moderate length of time — 2 – 3 months. There was also a good size chunk of ham left from the traditional New Year’s Eve roast ham. The saltiness of the ham combined with the richnessof the herb and garlic seasoning on the duck would make a nice pasta dish.

Here are some pictures of the ingredients;

duck leg confit removed from the natural fat it was preserved in.

duck leg confit removed from the natural fat it was cooked and preserved in.

fresh shallots, sun-dried tomatoes and dehydrated zucchini.

fresh shallots, sun-dried tomatoes and dehydrated zucchini.

ham, carrots, celery and a pound of Fettuccine.

ham, carrots, celery and a pound of Fettuccine.

 

 

 

 

 

 

 

 

 

 

Ingredients;

1 # of ‘Fettuccine set to boil in a large pot.

1 piece of duck leg confit, removed from the bone.

1/2 pound piece of ham

3 small stalks of celery, sliced

2 carrots, sliced

1 large shallot diced fine

Sun dried tomatoes, several pieces

Dehydrated zucchini slices

Two sliced scallions

1 cup of chicken stock

1/2 cup of heavy cream

Method

start the pasta in the boiling water at the same time you begin cooking the vegetables.

saute the shallots carrots and celery in a bit of the duck fat from the confit.

add the ham, tomatoes and zucchini.

add the chicken stock and bring to a boil, then, reduce the heat to simmer.

when the pasta is nearly done

add cream to finish the sauce.

season well with freshly cracked black pepper and a pinch of rosemary.

drain the pasta and toss it in the sauce.

place everything on the plate and garnish with sliced scallions.

The finished dish  - Pasta with Duck Confit and Ham.

The finished dish – Pasta with Duck Confit and Ham.

This dish is very rich and filling. On a cold winter night, serve it with a good red wine and salad greens.

 

 

 

 

 

 

Permanent link to this article: http://english-speak-english.com/pasta-duck-confit-ham/

4 comments

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    • hsiaolin on January 21, 2014 at 10:15 am
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    Looks delicious!

    1. Thanks for your comment, Hsiaolin. It was really good too!

    • Amelia Liang on January 26, 2014 at 10:23 am
    • Reply

    Emmm, this duck leg confit looks delicious indeed. It also reminds me of the famous dish in my hometown- Nanjing Salted Duck:
    http://en.wikipedia.org/wiki/Nanjing_Salted_Duck

    1. Thanks for your comment, Amelia!

      Duck is one of those foods that I eat in Winter. I also love to use the rendered duck fat for cooking potatoes…..MMmmm so delicious. If you follow the link in this article, it will bring you to another article from 2012 with several other duck recipes. The way I make confit is with a little less salt than most recipes.

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