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Pappardelle with duck confit
Pappardelle with duck confit

Pappardelle with duck confit

Preparation 15 to 20 minutes
Cooking time 35 minutes
Servings 4


  • 45 ml (3 tbsp) olive oil
  • 1 knob of butter
  • 500 ml (2 cups) coffee mushrooms, thinly sliced
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 125 ml (1/2 cup) red wine
  • 1 can of 796 ml (28 oz) of diced tomatoes
  • 2.5 ml (1/2 tsp) fresh thyme, chopped
  • Salt and freshly ground black pepper
  • 4 legs of duck confit or 2 duck breasts
  • 454 g (1 lb) pappardelle or fresh tagliatelle pasta, if possible  
  • 45 ml (3 tbsp) fresh parsley, chopped
  • Grated Parmesan


  1. In a saucepan, heat the oil and knob of butter over medium heat and brown the mushrooms.
  2. Add the green onions and the garlic and cook for 2 minutes.
  3. Add the red wine and cook for 2 minutes.
  4. Add the tomatoes and thyme. Season.
  5. Simmer for 20 to 25 minutes.
  6. Meanwhile, shred the duck meat.
  7. Add to the sauce. Stir.
  8. Set aside over very low heat so that the duck doesn't boil. 
  9. In a large pot with salted boiling water, cook the fresh pasta for 4 to 5 minutes, or 7 minutes for dry pasta (following the directions on the package). 
  10. Drain.
  11. Divide into 4 portions and place on plates.
  12. Top with sauce.
  13. Garnish with parsley and Parmesan cheese.
  14. Serve.
Availability in stores