Pasta With Confit Duck And Savoy Cabbage Recipes

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PASTA WITH CONFIT DUCK AND SAVOY CABBAGE

Categories     Duck     Leafy Green     Herb     Pasta     Dinner     Fall     Winter     Cabbage     Noodle     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11



Pasta with Confit Duck and Savoy Cabbage image

Steps:

  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
  • While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
  • Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
  • While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  • Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).

1/2 teaspoon vegetable oil
3 (6- to 8-oz) confit duck legs
2 large onions, halved lengthwise, then sliced (1/4 inch thick; 4 cups)
1 teaspoon salt
1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (8 cups)
1/4 cup dry white wine
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 lb dried campanelle (bell-shaped pasta) or garganelli
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper

ONE-PAN DUCK WITH SAVOY CABBAGE

Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9



One-pan duck with Savoy cabbage image

Steps:

  • Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
  • Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
  • Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

Nutrition Facts : Calories 504 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.16 milligram of sodium

2 duck breasts
1 tsp black peppercorns , crushed
600g cooked new potato , thickly sliced
bunch flat-leaf parsley , roughly chopped
1 garlic clove , finely chopped
6 rashers smoked streaky bacon , chopped
1 Savoy cabbage , trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil

DUCK CONFIT

Duck Confit: Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations.

Provided by Tom Colicchio

Categories     Duck     Garlic     Fall     Thyme     Simmer

Number Of Ingredients 8



Duck Confit image

Steps:

  • 1. Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, and thyme and a little pepper. Cover and refrigerate for 1-2 days.
  • 2. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Brush the salt and seasonings off the duck. Arrange the duck pieces in a single snug layer in a high-sided baking dish or ovenproof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer - just an occasional bubble - until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

3 tablespoons salt
4 cloves garlic, smashed
1 shallot, peeled and sliced
6 sprigs thyme
Coarsely ground black pepper
4 duck legs with thighs
4 duck wings, trimmed
About 4 cups duck fat

PASTA, GARLIC AND SAVOY CABBAGE THREADS

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 9



Pasta, Garlic and Savoy Cabbage Threads image

Steps:

  • Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking whisk ricotta and Parmesan cheese together Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley.

12 ounces perciatelli or spaghetti
1/3 cup olive oil
1 teaspoon or more of garlic paste
1 pound savoy cabbage, thinly sliced
1/2 teaspoon red pepper flakes
3/4 cup chicken broth
1 cup ricotta cheese
1 cup grated parmesan cheese
1/4 cup chopped italian parsley

STIR-FRIED SAVOY CABBAGE AND CONFIT D' OIGNON-ONION MARMALADE

A delectable, quick & very easy recipe to perk up cabbage! Stir frying the cabbage keeps it crisp & crunchy as well as keeping it's vibrant green colour. I devised this recipe to accompany fairly rich foods, but without having to boil the cabbage to oblivion! Even people who say they are not fond of cabbage love this recipe. I have added the Confit D'Oignon (Onion Marmalade) to give it an extra kick - plus, they go so well together too! If you don't need the cabbage to be vegetarian, you could also add crisply fried lardons or bacon to this - it tastes & smells wonderful! Here is my recipe for Recipe #211001

Provided by French Tart

Categories     Collard Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4



Stir-Fried Savoy Cabbage and Confit D' Oignon-Onion Marmalade image

Steps:

  • Wash and trim the cabbage, removing the very tough centre heart if necessary.
  • Separate the leaves, and shred very finely.
  • In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
  • Lower the heat a bit, and place a lid on the wok/pan.
  • Cook for about 2 minutes with the lid on.
  • Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
  • Take off the heat, season well with ground black pepper & serve immediately.
  • OPTIONAL:.
  • Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

Nutrition Facts : Calories 52.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 0.1

1/2 fresh savoy cabbage, washed & trimmed
2 tablespoons onions, confit or 2 tablespoons onion marmalade
1 ounce butter
fresh ground black pepper

DUCK CONFIT PASTA

Make and share this Duck Confit Pasta recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Duck Confit Pasta image

Steps:

  • remove the bones from the confit, chop the meat into bite-size pieces.
  • cook the fettucine according to package directions, drain, set aside.
  • heat olive oil and duck fat in a skillet.
  • add garlic, and shallot, cook 2 minutes.
  • add apricots, cook 1 minute.
  • add hazelnuts and wine, cook over low heat, stirring until reduced by half.
  • add stock and duck, reduce by half, 6-8 minutes.
  • stir in butter, thyme and pepper.
  • mix some sauce into the fettucine.
  • spoon pasta onto 4 plates.
  • top each with sauce and 1 tbsp chevre.
  • serve.

Nutrition Facts : Calories 956, Fat 57.6, SaturatedFat 18.1, Cholesterol 140.9, Sodium 202.9, Carbohydrate 89.7, Fiber 4.1, Sugar 19.4, Protein 18.4

4 duck legs, confit
1 lb fettuccine pasta
salt, pepper to taste
2 tablespoons olive oil
1/2 tablespoon duck fat
2 garlic cloves, chopped
1 shallot, sliced
1 cup dried apricot, sliced
1/2 cup crushed hazelnuts
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons butter, softened
1 tablespoon chopped fresh thyme
4 tablespoons chevre cheese
fresh ground pepper

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