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