Duck and Mushroom Pasta


  • 2 tbsp. duck fat/olive oil⁣
  • 2 confit duck legs (1 lb)
  • 5 tbsp. unsalted butter ⁣
  • 10 oz. mixed mushrooms ⁣
  • 1 tsp kosher salt⁣
  • 1 large onion, diced ⁣
  • 1 head of garlic, minced ⁣
  • Rosemary (2 sprigs, chopped), thyme (2 sprigs), & sage (4 leaves, chopped)⁣
  • 1/2 cup chicken broth⁣
  • 1/2 cup heavy cream⁣
  • 3 oz. freshly grated parmesan⁣
  • Lemon (1/2 juiced, 1 zested)⁣
  • 8 oz. pasta of choice, cooked 1-2 minutes under the package directions⁣
  • 1 cup reserved pasta water (as needed)⁣


  • Prepare or reheat duck in a bit of duck fat or olive oil over medium heat to crisp up the meat. Remove from the pan & set aside until cool enough to handle, then strip the meat from the bones & shred. Set aside.
  • Meanwhile, add butter to a saucepan over medium heat. Stir constantly until the butter is golden brown & gives off a nutty aroma. Remove from the saucepan & transfer it to a separate container & refrigerate to cool.
  • In the same pan you cooked the duck in, without draining the fat, add the mushrooms & cook to soften & brown. Season with a bit of salt near the end of cooking, remove from the pan, & don’t drain the fat. ⁣
  • To the same pan, add the onions with a pinch of salt. Cook until softened, then add in the garlic & herbs. Cook until the garlic is fragrant, then immediately deglaze the pan with chicken broth. Reduce the heat to low & stream in the heavy cream. ⁣
  • Slowly mix in parmesan in small handfuls, stirring to melt, then add the next. Add back the mushrooms & duck to the skillet. Add the cooked pasta, lemon juice, lemon zest, & the reserved brown butter with pasta water. Toss gently to help the sauce cling to the noodles.
  • Garnish with fresh rosemary, thyme, parmesan, & pepper.