| 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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