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decided to make duck confit ragout pasta this evening on 30.6.2021.

I made this once before here.

bought a S$4.50 boneless duck thigh from sheng shiong.

just confit in duck fat, crisping the skin by cold pan low fire.

recipe below-

1. clean duck leg. lightly salt, add 2 tbsp EVO rub and marinate 1hr
2. low fire fry duck fat (taken from duck leg) in pan, place duck leg skin down fry till crisp (about 6mins)..turn over..add chicken stock, cover, boil low fire 1.5-2hrs
3. brown 1 whole bulb garlic cloves in 1 tbsp olive oil..add 1/2 zucchini 1 red pepper cube cut..add salt, black pepper, soften to make ratatouille..
4. remove duck & pour reduced stock & oil to ratatouille..
5. cut 5,6 duck slices with skin for display..cut remaining & mix into ragout sauce
6. boil bucatini 1min before aldente & add to ragout sauce
7. when serving, heat up, can add shredded parmesan cheese & basil

the sauce & duck very good.

I use bucatini. son thought it would be better with tagliatelle or penn pasta basically a flat pasta which ragout sauce attached better.

I thought the pasta was good as it is but certainly a flat pasta would be better.

c.h.e.f Andy