Duck Confit with a Merlot Sauce over Homemade Pappardelle
For the Pappardelle, in a large bowl, mix the flour, eggs, egg yolks, salt and pepper adding water little by little to make mixing easier. Mix for 10 minutes and set aside the bowl, covering it with a dish towel. You can tell when the dough is ready when it does not stick to your finger.
Stretch and cut the dough into strips, 15cm x 3 cm, cook it al dente and set aside.
For the candied tomatoes, in a pot, mix the vegetable oil, laurel, thyme and cherry tomatoes over very low heat (no more than 60°c) for 20 minutes and set aside.
In a skillet, add half the butter and sauté the mushrooms and leeks, spicing it up by adding a little vegetable stock. Then add the pappardelle and continue sautéing for a few more minutes.
Take the duck confit out of the can and use its fat to brown it a Teflon skillet. When hot all the way through and browned, add the rest of the butter and wine, letting it reduce for a few minutes, then add the rest of the vegetable stock.
Use the vegetables and pasta as a base and place the confit duck on top, decorating with it´s sauce and the candied tomatoes.
4 Duck Confit Thighs (from a can or any gourmet market)
500 cc Merlot
2 Julienne-cut Leeks
300 grams Filleted Paris Mushrooms
250 grams Cherry Tomatoes
3 Laurel Leaves
3 sprigs Dried Thyme
200 cc Vegetable Oil
200 grams Butter
100 cc Vegetable Stock
For the Pappardelle(4 people)
400 grams Flour (not self-rising
2 Egg Yolks
Salt and Pepper to taste
Water as needed
With velvety, round tannins and a well-defined structure the 20 Barrels Merlot is an excellent compliment to the ducks´ savory meat, also serving as a perfect glaze over its honey-brown, crispy skin.