Penne With Duck Confit, Winter Squash and Fennel
Penne With Duck Confit Winter Squash and Fennel
Chef Andy Shelley
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
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
For Duck Confit
Directions
Preheat oven to 425 degrees
Toss Butternut Squash with half of the oil
Place in oven and roast for 25 minutes, until squash is soft
Meanwhile, bring a large pot of water to a boil and season with Salt.
Cook Pasta according to package instructions
In a skillet, over med high heat, add the remaining oil. Add Fennel ,and begin to sauté.
After the fennel begins to caramelize, add the shredded Duck Confit, Garlic, Sage, and Roasted Butternut Squash
Drain the pasta, reserving 1/2 cup of pasta water
Add the Pasta to the pan. Deglaze with the pasta water and toss. Reduce until a sauce begins to form, maybe 30 seconds
Off the heat, add cheese and toss again
Check for seasoning, add salt and pepper as needed. Maybe a squeeze of lemon if desired
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
Combine Sugar, Salt, Pepper, Garlic, and Thyme in a bowl
Using a sharp knife, remove the duck's backbone, and then cut down the middle of the breast bone, leaving two equal halves
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
This should leave you with four pieces
Rub the duck, all over with the salt and sugar mixture from the bowl
Put on a sheet pan skin side up and let cure for 12-24 hours
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
Cover the duck with the Rendered Duck Fat or Olive Oil. Make sure duck is completely covered
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.
Let confit cool in refrigerator, pull meat off the bones and use as desired.
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