Pasta with duck leg, savoy cabbage and white wine
4 servings
30 minutes
Pasta with duck leg, savoy cabbage, and white wine is a dish embodying the sophistication of Italian cuisine. Tender duck meat, seared to a golden crust, fills the pasta with rich flavor, while savoy cabbage adds lightness and pleasant texture. Dry white wine adds hints of refined acidity that harmoniously reveal the flavors of the ingredients. The origins of this recipe can be found in Tuscan cuisine, where pasta is often paired with meat components and vegetables. Garganelli or campanelle perfectly hold the creamy sauce, while duck cracklings add an appetizing crunch to the dish. This dish is ideal for a cozy dinner with a glass of white wine that highlights all the depth of flavor nuances.
1
Sear the duck leg in a heavy skillet over medium heat with olive oil until golden brown (6-8 minutes).
- Duck legs: 225 g
2
Place the leg on the cutting board and cool it down. Remove the skin, chop finely, put in a saucepan, fry over moderate heat until crispy (about 5 minutes), and transfer to a paper towel.
- Duck legs: 225 g
3
While the cracklings are being prepared, cut the duck leg into strips, removing all bones and cartilage.
- Duck legs: 225 g
4
Drain excess fat from the skillet, leaving only 2 tablespoons. Add onion and salt (1/2 teaspoon) to the skillet and sauté until brown (15-20 minutes).
- Onion: 2 heads
- Salt: to taste
5
Add finely chopped cabbage and salt (1/2 teaspoon) to the onion. Cook for 5 minutes, stirring, until the cabbage wilts. Then pour in the wine and continue cooking until it evaporates (2 minutes).
- Savoy cabbage: 450 g
- Salt: to taste
- Dry white wine: 0.3 glass
6
Pour chicken broth into the cabbage, cover with a lid, and simmer for 25-30 minutes, stirring occasionally.
- Chicken broth: 1.5 glass
7
Meanwhile, bring water to a boil in a large pot, add salt (3 teaspoons of salt per 8 liters of water), and add the pasta (garganelli, campanelle, or any bell-shaped pasta). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, reserving 1 cup of the pasta cooking water.
- Salt: to taste
- Paste: 450 g
8
Transfer the cabbage mixture, pasta, and duck meat to a pot with butter and heat over medium heat, stirring until the butter melts. Add parsley and pepper to the pasta. Mix, and if the pasta is too dry, add a little pasta water.
- Butter: 1 tablespoon
- Chopped parsley: 2 tablespoons
- Ground black pepper: 0.5 teaspoon
9
Serve on the table, sprinkled with duck cracklings.
- Duck legs: 225 g