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For
the Duck-
Make
duck
confit
Cook
Pasta 2/3 of the way in water. Drain
water then return to pot and cover
pasta with a layer of
duck stock and a tsp of Marscapone
Cook till pasta has absorbed most
of the stock and is still al dente.
Zest
a meyer lemon. Shred off thyme leaves from stems
and mix into meyer lemon. Set aside.
Shred
duck from leg and use the skin from
fat to make
duck cracklings. (Optional) Using
the left over duck fat saute spring
garlic cloves till brown.
Assemble
the dish... Add the shredded duck to pasta and
sauce, mix carefully... plate and garnish with
garlic cloves, duck cracklings, meyer lemon
zest and thyme.
NOTES
Meyer
lemons are believed to have been a hybrid of
regular lemons and sweet or mandarin oranges
and have a soft sweet skin. Meyer lemons contain
thymol, which is the essential l oil found
in thyme, so meyer lemon zest and thyme blend
well.
Science Behind
Food and Cooking
in the Kitchen
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