Easy Duck Tagliatelle and and Garlic Baguettes
with Creamy White Wine and Black Garlic Sauce
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Sulphites
- Sesame
- May contain traces of allergens
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Crustaceans
- Fish
- Molluscs
- Nuts
- Walnuts
Our Easy Confit Duck Tagliatelle and and Garlic Baguettes is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Confit Duck Legs
1 bunch(es)
Chives
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
120 grams
Sliced Mushrooms
150 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
20 grams
Black Garlic Paste
40 grams
Parmigiano Reggiano
(Contains: Milk)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
150 milliliter(s)
Water
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the confit duck legs from their packaging and discard any of the juices.
- Place onto one side of a lined baking tray, skin-side up, and season with salt and pepper.
- Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
- Meanwhile, roughly chop the chives.
- When the duck is halfway through cooking, place the garlic baguettes onto the other side of the duck baking tray and return to the oven until golden, 10-15 mins.
- Heat a drizzle of oil in a frying pan on high heat.
- When hot, fry the mushrooms, 5-6 mins. Season with salt and pepper.
- Add the creme fraiche, white wine stock powder and water (see pantry). Simmer until thickened slightly, 1-2 mins.
- Meanwhile, bring a saucepan of water to the boil with ½ tsp salt.
- When boiling, boil the tagliatelle, 3-4 mins. Once cooked, drain the pasta and stir through the creamy sauce.
- Stir in the black garlic paste and three quarters of the Parmigiano Reggiano.
- Share the pasta between serving bowls, then top with the duck. Sprinkle over the chives and remaining cheese.
- Serve the rocket alongside, drizzled with the balsamic glaze. Serve with the garlic bread.
