Let’s Duck – Roasted Duck Fettuccine

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I love me some duck. Add fresh homemade fettuccine and you have my full attention.

Pile this on my plate anyday…

Sloooow Roasted Duck Fettuccine
4 servings

1 lb fresh fettuccine
1-2 duck leg(s)
4 garlic cloves (finely chopped)
1 T butter
1-2 T duck fat
Salt (a pinch..wink)
Freshly ground black pepper
Lemon zest
1-2 T lemon juice

Prepping the Duck (rrr…oww)

Pat and dry the duck legs. Prick skin all over with needle to help render out fat. Salt generously. Place skin side up in a 300°F oven in a casserole dish just small enough to fit them without overlapping. Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy. Turn up the heat to 375°F for 15 minutes until duck starts to get light golden brown. Remove from oven and let cool for 15 minutes.

1. Pick the duck meat and skin from the bone and tear into small pieces.

2. Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter, duck fat and pieces of duck. Turn the heat down to medium.

3. Meanwhile, put the fettuccine in the boiling water.

4. Add garlic to the sauté pan and mix.

5. Drain the pasta when it is al dente and add it to the sauté pan. Coat the pasta well, then add some black pepper and lemon juice and toss again.

6. Serve with the lemon zest sprinkled on top.

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Categories: Commingling

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