Hero Recipe #1 | Duck Confit with Lemon, Butter & Sage Tagliatelle

Posted on 28 August 2016

Happy Bank Holiday weekend!


We hope you're all having a fabulous one so far...maybe someone's brought you a morning brew in bed, or you've had time for a lie in. One extra day off really makes an impact doesn't it? You can almost breathe a little lighter knowing you don't have to cram plans into two days 🙌🏻.

 


For us, bank holidays are largely about enjoying what's around us, enjoying the simpler things which spark big smiles across our faces and warm our hearts.



Therefore, on the blog this week we're keeping things simple and sharing a recipe thats relatively quick, easy (not to mention delicious!) and greta for sharing amongst friends and family with a glass of something light, in situ somewhere idyllic like here...

 

 

Sometimes you have to enjoy a little of what you love! In this instance we're talking pasta! We hear you say ahhh, carbs! If that makes you squirm, simply swap the white pasta for wholemeal - easily rectified!

 

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DUCK CONFIT WITH SAGE, BUTTER & LEMON TAGLIATELLE 

 

 

 

Ingredients (serves 2)

60g Butter (unsalted)
200g Pasta (something which bathes well in sauce)
Duck confit (in this instance we've used Waitrose* and can highly recommend)
1 bag of Sage (roughly 20g)
Juice of 2 Lemons
Salt to taste
 

 

 

 

Now, we all work differently in the kitchen but for us, "mise-en-place", which translates to "putting in place", is the way forward. Get everything out of your cupboard/fridge, measure the correct weights, chop everything up so that you're beyond organised and then you can enjoy a wee glass of vino whilst you're calmly waiting for things to cook. Cooking should be therapeutic, not stressful!

 

So, in this case....

1. Weigh 200g pasta and set aside.

2. Weigh 60g butter and set aside.

3. Finely chop all sage leaves.

4. Cut lemons in half and de-seed.

5. Follow duck confit cooking instructions (unless you've had time to make your own!).

 

Method:

1. Place the duck in the oven. When the duck is cooked half way through, boil salted water for the pasta and add pasta.

2. In a frying pan, melt the butter on a mid to low heat until it's "beurre noisette" - a slightly caramelised butter (you will notice the butter will darken after a few minutes). As soon as this occurs, take the pan off the heat and add the chopped sage. Swirl the sage around in the butter so the flavours are released. After a minute or so, add the juice of the lemons. If you taste it now, it will seem sharp and you'll wonder what all the fuss is about! At this point you need to add a fair amount of salt. You will know when you've hit the jackpot so keep tasting as you go, then replace it back on a low heat.

3. In the meantime, remove the duck from the oven and shred.

4. Drain the pasta and add to the sauce along with the shredded duck.

5. Serve with a light dusting of parmeggiano.

 

Top tips:

The sauce is bold and each flavour should stand out. If in doubt, add a little more lemon juice and salt, and keep tasting as you go.

 

 

 

 VOILA!

We'd love to hear if you give this a go! Send us your photos and tell us what you think... Would you like us to share more recipes? There are plenty more in the pot!

 

Enjoy that extra day tomorrow guys,

 

Ciao for now!

 

Team Hero xxx

 

 
 * WAITROSE DUCK CONFIT

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2 comments

  • Emily: August 30, 2016

    Hi Antonia! Oh you’re so welcome – glad we could be of help…you won’t be disappointed! Send us a photo and let us know what you think! xx

  • Antonia: August 29, 2016

    This sounds incredible! I’ve been in a bit of a rut in the kitchen lately so a little inspiration is very welcome, I’ll let you know how I get on!

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