Guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook shares one of his favorite pasta dishes. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner. ~Elise
This is one of my favorite things to do with duck confit or the easier, slow-roasted duck version of it. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. Despite this, it is an easy dish to make  the only tricky part is getting the garlic browned but not burned.
Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. Could you use another shape? You bet. DonÂt go too thin or too thick  angel hair or ziti arenÂt right for this dish.
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