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
- 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
- Bring a pot of salted water to the boil and dump in the pasta. Cook for 5-6 minutes for al dente.
- 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.