Penne with Duck Confit

12 Reviews
82% would make this recipe again

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

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Preparation : 20 min Cooking : 10 min
500 calories/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 penne rigate 2 cups
2 tsp olive oil 10 mL
1/4 cup demi-glace sauce 65 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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

per 1 serving (360 g)


% Daily Value




14 g

22 %

Saturated 3.4 g
+ Trans 0 g

17 %


50 mg


390 mg

16 %


66 g

22 %


5 g

19 %


4 g

Net Carbs

61 g


26 g

Vitamin A

8 %

Vitamin C

6 %


5 %


18 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1 ½
Fats 2 ½

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12 Reviews (12 with rating only) 82% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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