Duck Confit Pasta - cooking recipe

Ingredients

4 duck legs, confit
1 lb fettuccine pasta
salt, pepper to taste
2 tablespoons olive oil
1/2 tablespoon duck fat
2 garlic cloves, chopped
1 shallot, sliced
1 cup dried apricot, sliced
1/2 cup crushed hazelnuts
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons butter, softened
1 tablespoon chopped fresh thyme
4 tablespoons chevre cheese
fresh ground pepper

Preparation

remove the bones from the confit, chop the meat into bite-size pieces.
cook the fettucine according to package directions, drain, set aside.
heat olive oil and duck fat in a skillet.
add garlic, and shallot, cook 2 minutes.
add apricots, cook 1 minute.
add hazelnuts and wine, cook over low heat, stirring until reduced by half.
add stock and duck, reduce by half, 6-8 minutes.
stir in butter, thyme and pepper.
mix some sauce into the fettucine.
spoon pasta onto 4 plates.
top each with sauce and 1 tbsp chevre.
serve.