Name: Pasta with Duck Confit
Ingredients: 1/4 c Duck fat; up to; 2 tb Each finely-diced carrots; celery root, Shiitake mushrooms, onions and beets; 2 c Chunky meat; pulled from duck confit; 1 tb Chopped thyme; 1 c Poultry stock; 1/2 lb Pasta sheets; freshly torn into pieces; Salt and black pepper; Parmesan cheese; for garnish

Although we may be going to the Scriptures to learn how to respond to our adversities, we find those adversities in turn help us to understand the Scriptures. It is not that we will learn from adversity something different than what we can learn from the Scriptures. Rather, adversity enhances the teaching of God’s Word and makes it more profitable to us. In some instances it clarifies our understanding or causes us to see truths we had passed over before. At other times it will transform “head knowledge” into “heart knowledge” as theological theory becomes a reality to us.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1/4	c	Duck fat; up to
2	tb	Each finely-diced carrots; celery root, Shiitake mushrooms, onions and beets
2	c	Chunky meat; pulled from duck confit
1	tb	Chopped thyme
1	c	Poultry stock
1/2	lb	Pasta sheets; freshly torn into pieces
		Salt and black pepper
		Parmesan cheese; for garnish

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE100
Heat a large pot of salted water to a boil for pasta. In a large sautJ pan
heat 1 teaspoon of duck fat, add vegetables and duck confit and cook 4
minutes, tossing often. Add thyme and stock, bring to a boil and allow
liquid to begin reducing. Meanwhile cook pasta until al dente, drain and
add pasta directly to sautJ pan. Toss to combine, adding more duck fat for
flavor, if desired. Season to taste; black pepper goes well with this dish.
Top with freshly-grated cheese.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

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