| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Duck fat, up to |
| 2 | T | Each finely-diced carrots |
| celery root Shiitake | ||
| mushrooms onions and | ||
| beets | ||
| 2 | c | Chunky meat, pulled from |
| duck confit | ||
| 1 | T | 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
A Message from our Provider:
“You’ve achieved nothing until you find God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1875
Calories From Fat: 473
Total Fat: 53.7g
Cholesterol: 149.7mg
Sodium: 3141.8mg
Potassium: 2798.2mg
Carbohydrates: 243.3g
Fiber: 25.8g
Sugar: 46.7g
Protein: 105.5g