Ingredients
- 1 box penne
- 4 tbsp olive oil, divided
- 2 cups butternut squash, peeled, large dice
- 1 cup fennel bulbs sliced, reserve fronds for garnish
- 2 tbsp sage, chopped
- 1 clove garlic, chopped
- 1/2 cup parmigiano reggiano cheese, freshly grated
- Meat from one duck, confit, shredded (recipe follows)
- Salt and pepper to taste
- Lemon to taste
- 2 tbsp reserved fat from duck confit, warmed
For Duck Confit
- 1 each whole duck
- 1/4 cup sugar
- 1/4 cup Kosher salt
- 3 tbsp coarse ground black pepper
- 4 cloves garlic, minced
- 6 sprigs thyme, chopped
- 4-6 cups rendered duck fat, or olive oil
Directions
Step 1
Preheat oven to 425 degrees
Step 2
Toss Butternut Squash with half of the oil
Step 3
Place in oven and roast for 25 minutes, until squash is soft
Step 4
Meanwhile, bring a large pot of water to a boil and season with Salt.
Step 5
Cook Pasta according to package instructions
Step 6
In a skillet, over med high heat, add the remaining oil. Add Fennel ,and begin to sauté.
Step 7
After the fennel begins to caramelize, add the shredded Duck Confit, Garlic, Sage, and Roasted Butternut Squash
Step 8
Drain the pasta, reserving 1/2 cup of pasta water
Step 9
Add the Pasta to the pan. Deglaze with the pasta water and toss. Reduce until a sauce begins to form, maybe 30 seconds
Step 10
Off the heat, add cheese and toss again
Step 11
Check for seasoning, add salt and pepper as needed. Maybe a squeeze of lemon if desired
Step 12
Transfer to a large pasta bowl or platter. Garnish with Fennel Fronds, More freshly grated cheese, and the warmed fat from the duck confit
For the Duck Confit
Step 1
Combine Sugar, Salt, Pepper, Garlic, and Thyme in a bowl
Step 2
Using a sharp knife, remove the duck’s backbone, and then cut down the middle of the breast bone, leaving two equal halves
Step 3
Then carefully feel where the thigh and the breast meet and using a knife separate the breast and wing from the thigh and leg on each half
Step 4
This should leave you with four pieces
Step 5
Rub the duck, all over with the salt and sugar mixture from the bowl
Step 6
Put on a sheet pan skin side up and let cure for 12-24 hours
Step 7
After done curing, rinse the cure from the duck pieces and pat dry. Place skin side up on a Dutch oven or a deep oven safe baking dish
Step 8
Cover the duck with the Rendered Duck Fat or Olive Oil. Make sure duck is completely covered
Step 9
Cover the dish or Dutch oven with foil or lid (poke a few holes in the foil or leave the Dutch oven slightly uncovered, to allow the steam to escape) and place in a 280 degree oven for 2-3 hours, or until the meat develops a silky texture and begins to shred easily.
Step 10
Let confit cool in refrigerator, pull meat off the bones and use as desired.
Reviews