Duck Confit Pasta with Cherry Reduction

Ingredients

• 2 pieces duck leg confit
• 200 g pappardelle pasta
• 150 g fresh cherries, pitted
• 120 ml red wine
• 1 shallot, finely chopped
• 30 g unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Place the duck leg confit in a baking dish, cover with foil, and heat for 20 minutes to loosen the meat; then shred the duck meat using two forks.

2. 2

   While the duck warms, bring a large pot of salted water to a boil, add the pappardelle, and cook al dente according to package directions (about 8‑10 minutes); drain, reserving ½ cup of pasta water.

3. 3

   In a skillet over medium heat, add olive oil and the chopped shallot; sauté until translucent (2‑3 minutes). Add the pitted cherries and red wine, bring to a simmer, and reduce the sauce by half, about 8‑10 minutes.

4. 4

   Stir in the butter and thyme (if using) to finish the cherry reduction, then season with salt and pepper to taste.

5. 5

   Add the shredded duck and cooked pappardelle to the skillet, tossing gently to coat; if needed, add reserved pasta water to achieve a silky consistency. Cook together for 2‑3 minutes to meld flavors.

6. 6

   Plate the pasta, drizzle any remaining sauce over the top, and finish with a pinch of fresh black pepper.