Fettuccini with Confit of Duck & Capers
Serves six as an entrée
The sauce for this recipe can be made the day before and refrigerated, then gently reheated when you are ready to prepare the meal – simple and delicious served with a fresh green salad and French bread. I have used the same recipe with confit of gizzards and tortiglioni, topped with Parmesan cheese.
INGREDIENTS
2 confit of duck recipes
2 tablespoons olive oil
1 shallot, sliced
2 cloves garlic, chopped
1 cup mushrooms, sliced
1 cup white wine
2 cups duck/veal stock
4 tablespoons capers
1 pound fettuccini
PREPARATION
Prepare confit of duck according to directions. Hand shred meat, leaving in fairly large pieces. Discard all skin, fat, and bones.
Lightly sauté the shallot, garlic, and mushrooms with the olive oil in a large sauté pan.
Deglaze the pan with wine. Ad the stock and reduce until slightly thickened. Mix in capers, saving a few to sprinkle on top.
Cook fettuccini while sauce is thickening. Drain well.
Toss fettuccini with the sauce in the sauté pan.
Garnish with capers, and serve immediately.