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Pasta with Slow Roasted Duck recipe (Pasta)

Yield: 4 servings

1 lb tagliatelle
2   slow-roasted duck legs
4   chopped garlic cloves
1 tablespoon butter
2 tablespoons duck fat
some   salt and pepper
some   lemon zest
2 tablespoons lemon juice

Posted by Art99 on Nov 5, 2010


Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces.
Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium.
Put the pasta in the boiling water.
Add the garlic to the pan and mix well.
Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Turn the heat back on to medium. Toss the pasta in the pan, making sure it is all coated well. Add some black pepper and lemon juice and toss again.
Serve with the lemon zest sprinkled on top.

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