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I like it, just wish the others in family like duck a little more. It was very easy to make. I think the skin should be used as a garnish so it will stay crispy.
Will probably make the roasted duck confit by itself again.
Son just shot 4 ducks.. ( Yes, it’s duck season here).. Asked me to make him duck with spaghetti! Making this now. Thank you!
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!
I see Rosemary mentioned in the overall description, but not in the list of ingredients or in the instructions. Fresh, dried, how much?
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.
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
I took my duck apart: boned out the breasts, legs, and wings. Panfried the breasts last night, with sauce from crabapples I pickled in August. I’m salting the legs for confit this weekend. Roasted the carcass for stock today, with the raw wings. Not sure what I’ll do with the liver! One duck, three meals? ;0)
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.
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!
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
Incredibly delicious. I added a tiny bit of black truffle oil. Wow!
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.
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. ;-)
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
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
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.
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