Pasta with Confit Duck and Savoy Cabbage

Pasta with Confit Duck and Savoy Cabbage
Photo by Romulo Yanes


  • ½ teaspoon vegetable oil
  • 1 tablespoon unsalted butter
  • 2 large onions
  • 2 tablespoons fresh flat-leaf parsley
  • 3 6- to 8-oz confit duck legs
  • 1 ½ cups reduced-sodium chicken broth
  • ¼ cup dry white wine
  • + 4 more ingredients
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 pound dried campanelle (bell-shaped pasta) or garganelli
    • 1 1 1/2-lb] piece Savoy cabbage (8 cups)

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool en...

View full recipe at Epicurious


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