Orrechiette with Duck Confit,
Sautéed Rapini, Squash and Wild Mushrooms
Pair with La Crema Pinot Noir

Duck and wild mushrooms are a classic pairing with Pinot Noir. The earthiness of the mushrooms and spiciness of rapini in this dish make an interesting match with our intensely flavored Pinot Noir.

Serves 8 people

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
½ cup acorn squash, peeled and diced
½ cup wild mushrooms, cut into 2 " pieces
½ cup chicken stock
to taste kosher salt
1 Tb fresh sage, sliced very fine
to taste Parmesan cheese

Preparation:

1. Cook pasta in salted water and toss in 2 oz olive oil. Reserve and keep warm.
2. 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.
3. Toss with cooked pasta and drizzle with 2 oz extra virgin olive oil.
4. Garnish with shaved Parmesan cheese and sage. Serve immediately.

1. Place duck legs into a non-reactive perforated container. Evenly distribute and coat duck legs with salt and other ingredients, except duck fat.
2. Place pan with duck into refrigerator overnight.
3. Rinse duck with water and pat dry with paper towels.
4. Place duck into ovenproof pan and cover with duck fat. Cover pan with foil and place into oven at 275 deg F. Cook until duck is tender and falling off of the bone, about 5 hours.
5. Remove pan from oven and let cool.
6. When cool enough to handle, pick meat off of bones and shred. Discard any bones, fat, skin or gristle.
7. Use the confit in your favorite recipe. To store left over confit, place into a container. Reheat strained duck fat then pour over confit before refrigerating.