This is a classic Venetian pasta dish with slow roasted duck, garlic, rosemary, and lemon.
Guest contributorHank ShawofHunter, Angler, Gardener, Cookshares one of his favorite pasta dishes.
Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner.
Elise Bauer
Could you use another shape?
Dont go too thin or too thick angel hair or ziti arent right for this dish.
If you do this right, both the sauce and the pasta will be done at the same time.
*To slow roast raw duck legs, first pat them dry.
Prick skin all over with needle to help render out fat.
Salt all over generously.
Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy.
Turn up the heat to 375F for 15 minutes until duck starts to get light golden brown.
Remove from oven and let cool for 15 minutes.
Tear the meat and skin into smallish pieces.
Heat a large saute pan over medium-high heat for 2 minutes.
Add the butter and duck fat and the duck meat and skin.
Lower the heat to medium.
Put the pasta in the boiling water.
Stir it from time to time.
Add the garlic and rosemary (if using) to the saute pan.
Return the heat to medium.
Toss the pasta in the saute pan, making sure it is well coated.
Add more duck fat if needed.
Add some black pepper and 1 tablespoon of the lemon juice and toss again.
Taste and add the second tablespoon of lemon juice if you want.
Serve immediately with the lemon zest sprinkled on top.
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