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Pasta With Duck Confit

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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

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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


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