Sunday, October 28, 2012

Duck confit pasta

The quantity of items are not given. This should be about what tastes good to you. Besides cooking should be experienced, not followed out of a book. Life is no fun that way.

Tomatoes (diced de-seeded)
 Red onion grilled and (diced)
 red bell pepper-Roasted (diced)
Duck confit
garlic (minced)
  Marsala wine
Pinch of parmesan
 Noodles (cooked)

Prep the tomatoes by quartering and de-seeding them. Cut the red onions into slices and put them on the grill long enough to get some good char marks on them. Roast the red bell pepper in the oven and remove the skin when done. Dice the tomatoes onions and red pepper. Shred the duck confit by hand removing excess fat. Don't worry about making the pieces that small, bite size is fine. Just keep in mind the duck will come apart a little bit while cooking as well.

Toss the tomatoes, onions, bell pepper, garlic, herbs, and confit into a sauté pan with the marsala wine. Cook until the wine is almost all cooked off, toss in butter, when melted, add cheese. Season to taste

Pour over cooked noodles and serve with good crunchy bread to offset the velvety texture of the dish

Amounts estimated, if you really need some sort of guide, take with a grain of salt (ahaha);

2 medium tomatoes
 ½ red onion
 1 bell pepper
 1 ½ duck legs
1tsp thyme
1tsp rosemary
 1tsp sage
 1tsp parsley
3 tbl garlic (more if you like)
 s&p to taste
 ¾ cup marsala
1 tbl butter
 2 tbl parmesan
1 1/2 cup noodles

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