Pappardelle with duck confit
- 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
- In a saucepan, heat the oil and knob of butter over medium heat and brown the mushrooms.
- Add the green onions and the garlic and cook for 2 minutes.
- Add the red wine and cook for 2 minutes.
- Add the tomatoes and thyme. Season.
- Simmer for 20 to 25 minutes.
- Meanwhile, shred the duck meat.
- Add to the sauce. Stir.
- Set aside over very low heat so that the duck doesn't boil.
- 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).
- Divide into 4 portions and place on plates.
- Top with sauce.
- Garnish with parsley and Parmesan cheese.