Confit Of Duck And Sun Dried Tomato Over Pasta Recipes

Steps:

• Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.

Steps:

• The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
• Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
• The duck legs are now cooked and can be eaten immediately - or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
• To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

Steps:

• Trim fat from legs and thighs, leaving skin intact over meat, but removing excess. In a bowl, combine duck with salt, juniper berries, bay leaves, and garlic, and rub salt mixture all over the duck to cover completely. Cover and refrigerate at least 24 hours and up to 2 days.
• Remove from refrigerator and rub off excess cure (reserve garlic). Melt duck fat over medium heat in a Dutch oven large enough to hold duck, with about 3 inches space at the top. Add duck, skin side down, and heat until fat reaches about 200 degrees (test with a candy thermometer or electronic probe.) The surface should look like it is gently boiling (but should not actually be at a boil). Adjust heat if necessary to keep temperature consistent throughout cooking. Cook until the fat is clear and a knife stuck into one of the legs slides out easily, about 3 hours.
• Transfer the legs to several glass, stainless-steel, or glazed-stoneware containers. Strain fat, discarding any solids and pour, still warm, over legs, making sure they are completely covered. Cool to room temperature, then refrigerate until ready to use, up to 3 weeks.
• Remove desired amount of confit from fat, scraping off any excess, and keeping remaining legs covered with fat. Place skin side down in a cold cast-iron skillet or other heavy skillet. Place over medium-low heat and cover. Cook until skin is crisp, spooning off excess fat as it cooks, about 10 minutes. Serve as desired.

Steps:

• The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.
• Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don't wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)
• Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.
• To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.