Garganelli, Duck, Leeks, Asparagus, Vemi Demi

MAIN INGREDTIENS OF THE DISH: Pasta, Duck

 

FLAVOR PROFILE: Earthy, Charred

 

SPICES-HERBS-SEASONING: Garlic, Thyme

 

TIME TO EXECUTE: 10 minutes

 

INGREDIENT LIST:

  • 1 lb. Garganelli Pasta
  • 1 lb. Duck Confit
  • 1 cup Leeks, diced and cleaned
  • 6 spears Asparagus, Jumbo, Blanched and sliced
  • 1 ½ cups Veal Demi Glace
  • 4 tbsp Butter, unsalted
  • Salt and Pepper

 

PROCEDURES:

  1. Bring a pot of salted water to the boil and dump in the pasta.  Cook for 5-6 minutes for al dente.
  2. While the pasta cooks, in a hot sauté pan, add the butter, leeks, and asparagus.  Cook for 2-3 minutes until browned.  Add demi and duck and let simmer.

When the pasta is ready, toss into the sauce to coat completely.  You are looking for a creamy sauce when completed.  Serve hot with optional parmesan cheese.