Pasta with Confit Duck and Savoy Cabbage

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant pasta with confit duck and savoy cabbage is a sophisticated high-protein meal that balances rich, savoury flavours with comforting textures. By using shop-bought confit duck legs, you can achieve a depth of flavour usually reserved for French bistros, while the slow-cooked cabbage and onions provide a sweet, silky base for the bell-shaped campanelle pasta. The addition of crispy homemade cracklings provides a delightful textural contrast that elevates the dish into something truly special.

Ideal for a weekend dinner or an impressive mid-week treat, this recipe is a brilliant way to enjoy duck in a modern format. The combination of tender shredded meat and the vibrant green of the savoy cabbage makes for a visually appealing plate that is as nutritious as it is delicious. Serve it with a glass of crisp white wine for a complete restaurant-style experience at home.

Ingredients for Pasta with Confit Duck and Savoy Cabbage

1/2 teaspoons vegetable oil
3 (6- to 230g ) confit duck legs
2 large onions, halved lengthwise, then sliced (1/4 inch thick
4 cups)
1 כפית מלח
1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (1925ml )
60 מ"ל יין לבן יבש
350ml reduced-sodium chicken broth (350ml )
450g dried campanelle (bell-shaped pasta) or garganelli
1 כף חמאה ללא מלח
2 tablespoons chopped fresh flat-leaf parsley
1/2 כפיות פלפל שחור

How to make Pasta with Confit Duck and Savoy Cabbage

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.

While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.

Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoons salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoons salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.

While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 240ml pasta-cooking water, then drain pasta in a colander.

Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.