Confit Duck Pappardelle - cooking recipe

Ingredients

2 None confit duck legs
11 oz pappardelle pasta
2 tbsp duck fat from the confit or butter
3 None shallots, peeled and finely diced
2 None garlic cloves, peeled and chopped
1 None carrot, peeled and finely diced
3.5 oz mushrooms, brushed and finely diced
1/2 cup dry white wine
3 tbsp freshly chopped parsley

Preparation

Remove the skin from the duck legs and discard. Remove the duck meat from the bones, shred into small pieces, then set aside. Cook the pappardelle according to the package instructions.
Heat the duck fat or butter in a frying pan and gently saute the shallots, garlic, carrots and mushrooms for 5 mins. Pour in the wine and bring to a boil for a few mins until the liquid has reduced by 1/3. Season with salt and freshly ground black pepper. Add the shredded duck and simmer for another 5 mins.
Drain the pasta and toss into the duck sauce. Serve on a warmed platter garnished with chopped parsley.