Penne with Duck Confit

Penne with Duck Confit

The tender and moist duck meat blends well with pasta and mushrooms in this hearty dish.

2 servings
Preparation 20 min
Cooking 10 min

500 calories per serving 


4 g dried (porcini) mushrooms   2 tbsp
1/2 red onions, finely chopped   80 g
6 button (white) mushrooms, thinly sliced   80 g
1/4 cup frozen peas   30 g
1 duck legs confit   140 g
160 g gluten free/wheat free penne   2 cups
2 tsp olive oil   10 mL
1/4 cup demi-glace sauce   65 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 tbsp Parmesan cheese, grated   3 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. In a small bowl, soak the porcini mushrooms in ½ cup of warm water until softened, about 20 min.
  2. While the porcini are softening, prepare the vegetables: Finely chop the onion and thinly slice the fresh white mushrooms. Cook the small peas, still frozen, by blanching them about 3 min in a small pot of boiling salted water. Drain them and set aside.
  3. Using a microwave, heat the duck legs confit about 1 ½ min at high power. Remove and discard the skin and bones, then set the meat aside.
  4. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  5. Heat the oil in a skillet over medium heat. Add the onion then sauté until it becomes translucent, about 3 min. Add the fresh sliced white mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, about 3 min.
  6. Lift the porcini mushrooms out of the soaking liquid, then add them to the skillet. Sauté 1 min. Pour the soaking liquid through a sieve (lined with a dampened paper towel to eliminate any grit) then add it to the skillet. Stir in the duck meat, cooked peas, and demi-glace. Season with a little salt and pepper. Heat gently through.
  7. Drain the pasta, then pour it into the pan. Mix well, sprinkle with the grated parmesan, then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




15 g

22 %

Saturated 3.5 g
+ Trans 0 g

17 %


55 mg


190 mg

8 %


68 g

23 %


4 g

16 %


5 g


24 g

Vitamin A

8 %

Vitamin C

6 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: ¾ serving

More info


Free :
Added Sugar
Source of :
Calcium, Copper, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Good source of :
Fibre, Iron, Selenium, Vitamin D
Excellent source of :
Phosphorus, Potassium

More info

This recipe is in the following categories: Duck | Pasta | Main courses/Entrées | Halal | High Fibre | High Iron | High Vitamin D

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