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For
the Duck-
Make
duck
confit
Cook
Pasta 2/3 of the way in water. Drain water then
return to pot and cover pasta with a layer of
duck stock. Cook till pasta has absorbed
most of the stock and is still al dente.
Zest
a meyer lemon. Shred off thyme leaves from stems
and mix into meyer lemon. Set aside.
Shred
duck from leg and use the skin from fat to make
duck cracklings. Using the left over duck
fat saute spring garlic cloves till brown.
Assemble
the dish... Add the shredded duck to pasta and
sauce, mix carefully... plate and garnish with
garlic cloves, duck cracklings, meyer lemon
zest and thyme.
NOTES
Meyer
lemons are believed to have been a hybrid of
regular lemons and sweet or mandarin oranges
and have a soft sweet skin. Meyer lemons contain
thymol, which is the essential l oil found
in thyme, so meyer lemon zest and thyme blend
well.
Science Behind
Food and Cooking
in the Kitchen
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