Shredded duck with mushrooms, lemon thyme and papardelle pasta

Shredded duck with mushrooms, lemon thyme and papardelle pasta

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is a wonderful and slightly unusual way of using confit duck. Of course you could always use leftovers from a cooked duck, instead.

At La Luna Bistro we make our own fresh pasta flavoured with saffron for this dish. These days there is a wide choice of fresh and dried gourmet pasta to choose from, so be as adventurous as you like. And if you feel inspired to make your own ... then go for it!

Ingredients

Quantity Ingredient
1/4 cup extra-virgin olive oil
1 onion, finely sliced
3 garlic cloves, finely chopped
100g butter
200g mixed mushrooms, (Swiss brown, shiitake and oyster)
500g papardelle pasta
2 tablespoons lemon thyme, chopped
1/4 cup parsley, chopped
400g Confit duck leg, shredded
grated parmesan, to serve

Method

  1. Heat the oil in a heavy-based frying pan. Add the onion and garlic and sauté for 5–8 minutes until golden brown. Add the butter to the pan and heat until it begins to foam. Add the mushrooms and stir everything together well. Sauté for 5 minutes or so, or until the mushrooms are tender.
  2. Meanwhile, cook the pasta in a large pan of boiling, salted water. Then drain well.
  3. When ready to serve, add the thyme, parsley and duck to the sautéed mixture. Tip the cooked papardelle into the pan and toss everything together well. Serve straight away with plenty of freshly grated parmesan.
Tags:
Meat
Adrian
Richardson
La
Luna
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