Creamy Duck Pasta with Cognac (or Brandy)
You need nothing else to make a meal. Except some wine.- Prep Time 5 minutes
- Cook Time 30 minutes
Ingredients
This can be easily doubled
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2 Duck Legs or 2 Duck Breasts, or one of each
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1 # of any pasta you like, but don't go too small. Penne Rigate, Rigatoni, Pappardelle, Fettuccine....
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1 cup of scallions, sliced finely
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1 sprig fresh rosemary
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1 cup chicken stock
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3/4 cup of cognac or brandy
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3/4 cup of heavy whipping cream
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4 T fresh, parsley, chopped
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Kosher Salt and Pepper, to your taste
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Freshly grated parmigiana
Directions
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Roast duck at 400.
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Remove from oven and set aside. Once it cools, shred it with your fingers.
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Cook your pasta to al dente, drain, reserving 1 cup of pasta water.
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In a large saucepan that can accommodate your cooked pasta, melt butter. Add scallions and rosemary sprig. Saute for 4 minutes on low flame. Add stock and simmer a few minutes. Stir in the cognac and allow the alcohol to burn off over medium-high heat, stirring constantly.
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Lower heat to medium and add the cream, salt, and pepper and whisk gently.
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Simmer to reduce, about 5 minutes. Add the shredded duck and toss.
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Throw in your pasta and a bit of the cooking water, raising the flame to high and tossing the pan so the cream and suck coat all of the pasta. The sauce should thicken to cling to the pasta. (If it doesn't you can do a thickening cheat w 2 tsp of flour and 1/4 cup of pasta water - whisk and add to the pan, mixing gently but thoroghly)
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Add a nice handful of parm and toss the pan one more time.
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Plate the pasta and sprinkle with the parsley.
