Pasta with Slow Roasted Duck

Make sure you’ve got everything ready before you start, as this dish comes together fast. Have the water boiling, and give it plenty of salt; you want it to taste of the sea. If you do this right, both the sauce and the pasta will be done at the same time.

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.


  • 1 pound tagliatelle pasta
  • 1 or 2 slow-roasted duck legs*
  • 4 finely chopped garlic cloves
  • 1/4 teaspoon chopped fresh rosemary (optional)
  • 1 tablespoon butter
  • 1-2 tablespoons duck fat
  • Salt
  • Freshly ground black pepper
  • Lemon zest
  • 1-2 tablespoons lemon juice

*To slow roast raw duck legs, first pat them dry. Prick skin all over with needle to help render out fat. Salt all over generously. Place skin side up in a 300°F oven in a casserole dish just small enough to fit them without overlapping. Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy. Turn up the heat to 375°F for 15 minutes until duck starts to get light golden brown. Remove from oven and let cool for 15 minutes.


Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt).

2 While the water is heating, pick all of the meat off the slow-cooked duck legs and reserve the skin. Tear the meat and skin into smallish pieces.

3 Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Lower the heat to medium.

4 Put the pasta in the boiling water. Stir it from time to time.

5 Add the garlic and rosemary (if using) to the sauté pan. Cook for a minute, or until fragrant and just beginning to brown at the edges, then remove from heat.

6 Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Return the heat to medium. Toss the pasta in the sauté pan, making sure it is well coated. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want.

Serve immediately with the lemon zest sprinkled on top.

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  • Meeps

    Took away some leftover shredded duck when at a Chinese restaurant last night and used some for lunch today with this recipe.
    Didn’t have rosemary and so used thyme instead, simple recipe and amazing flavor! All cooking should be like this!

  • Ann

    I see Rosemary mentioned in the overall description, but not in the list of ingredients or in the instructions. Fresh, dried, how much?

    • Elise

      Hi Ann, somehow that step went missing! I fixed it now. Add 1/4 teaspoon of chopped fresh rosemary with the garlic. It’s an optional ingredient.

  • Taras

    Great recipe, made it last night and everyone loved it, especially my 10 year old daughter.

    I fried the duck skin first to make sure it was crisp and then added the meat.

  • yeni

    I have a whole duck in the fridge that is waiting to get my hands on. I was thinking to roast it whole, but also want to make your super delish looking pasta with duck. Do you think it will work with the shredded meat from the roasted duck or should I cut up the leg part, make a confit out of it, then roast the not-so-whole duck anymore?

    It will work with the shredded meat from the roast duck, but it will not really be the same. ~Hank

  • Remy

    Wow. Just wow. Made this with some duck confit for a first course of christmas dinner. Absolutely amazing. Rich and sumptious, yet incredibly bright and not at all heavy. Thanks so much!

  • Mari

    Do you think if i used the chinese roasted duck in place of the roasted duck it would work?

    It would taste very different from my recipe, but it sounds like it would still be tasty! ~Hank

  • Chef Jeff

    Incredibly delicious. I added a tiny bit of black truffle oil. Wow!

  • Jacquie

    Hmmmmmm. We roasted a duck two nights ago, because I was inspired. For me, this is a special (although regular) bird for the holidays. For my boyfriend, it was a first time experience. Another addict is born.

    Today, using your inspiration, I combined hand made (not by me) wild mushroom linguine, duck breast, duck fat, butter, 2 smashed/minced garlic. Was too impatient to put the lemon in, though it sounds soooo good.

    Divine. Thank you.

  • Peter

    Made this last night using duck confit. Stunning. After browning the duck and removing skin and meat, I returned the small pieces of skin to the pan to crisp them up. Then added the garlic, Getting the garlic right was no problem. The returned to meat to the pan while the pasta was finishing. Barely coated the pasta with duck fat, about the same as if it were butter. Okay, maybe a bit more. ;-)

  • tao

    I’m going to make this tomorrow for lunch for some friends. wish me luck! (for I have never cooked duck before… ever!) any idea as to what to serve it together with?

    I think you’ll find it’s a meal in itself. ~Elise

  • Rocky Mountain Woman

    That looks amazing..I’m always looking for ideas for game – my boyfriend keeps me well stocked with duck & it can be difficult to cook well. Thanks for the recipe – I’ll try it this weekend for Valentines!

    Rocky Mountain Woman

    If you are using wild duck or goose legs, you will need more of them. I go with at least 4 mallard legs per person, and 2 goose legs. ~Hank

  • Garrett

    This was damn good food. Easy to prepare, requiring only a bit of patience to wait for the duck to confit. One of the best meals I had in a long time.

  • Renee

    Love duck but have a hard time finding it in the grocery store. I think I’m just going to have to look harder!

    A lot of grocery stores have whole frozen ducks in the freezer section, and several online purveyors, such as D’Artagnan, sell duck legs online. ~Hank