Ingredients:
- 12 ounces orriechiette dried pasta
- 6 oz extra virgin olive oil
- 2 cups duck confit, see recipe below
- 3 cloves garlic, sliced very thin
- 1 pinch red chili flakes
- 1 bunch rapini (also known as Broccoli Raab), cut into 2" pieces, tough stems removed
- 1/2 cup acorn squash, peeled and diced
- 1/2 cup wild mushrooms, cut into 2 " pieces
- 1/2 cup chicken stock
- To taste kosher salt
- 1 Tb fresh sage, sliced very fine
- To taste Parmesan cheese
Chicken Confit Ingredients: (Yield 2 cups)
- 6 chicken legs with thighs attached
- 1 quart of rendered chicken fat
- 5 sprigs of thyme
- 1 Tb black peppercorns whole
- 1/2 pound kosher salt
- 1 Tb fennel seed
- 1 bay leaves
- 1 Tb juniper berries
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Preparation:
- Cook pasta in salted water and toss in 2 oz olive oil. Reserve and keep warm.
- In a large sauté pan heat 2 oz olive oil. Add garlic and red chili flakes to hot pan and cook until garlic is golden but not burnt. Add rapini, acorn squash and mushrooms. Sauté until tender. Add chicken stock and reduce by half. Add duck confit and season to taste.
- Toss with cooked pasta and drizzle with 2 oz extra virgin olive oil.
- Garnish with shaved Parmesan cheese and sage. Serve immediately.
Chicken Confit Preparation:
- Place chicken legs into a non-reactive perforated container. Evenly distribute and coat chicken legs with salt and other ingredients, except chicken fat. Place pan with chicken into refrigerator overnight.
- Rinse chicken with water and pat dry with paper towels. Place chicken into ovenproof pan and cover with chicken fat. Cover pan with foil and place into oven at 275 deg F. Cook until chicken is tender and falling off of the bone, about 4 hours.
- Remove pan from oven and let cool. When cool enough to handle, pick meat off of bones and shred. Discard any bones, fat, skin or gristle.
- Use the confit in your favorite recipe. To store left over confit, place into a container. Reheat strained chicken fat then pour over confit before refrigerating.
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