Pulled Duck Leg with Tagliatelle

  • Difficulty: Medium
  • one hour and 55 minutes
  • 2 servings
Pulled Duck Leg with Tagliatelle

You just have to try this tender and crispy duck leg! In order to get it on your plate sear the duck legs in butter, then pop them in the oven for 90 minutes. Finally, pull the meat off the bone and pan-cook it together with the boiled tagliatelle. Flavor both with lemon and parsley.

Ingredients

1 tablespoon butter
2 duck legs (8-9 ounces each)
10 ounces of tagliatelle (6 nests)
3 garlic cloves, finely chopped
salt
pepper
lemon juice
lemon zest
2 tablespoons of fresh parsley, chopped

Steps

  1. Melt the butter in an oven-proof skillet over low heat and add the duck legs. Turn the heat to medium-high and cook for 4 minutes on both sides.
  2. Bake for 90 minutes at 400⁰F/195⁰C.
  3. Place the cooked duck legs on the work surface and pull the meat. Discard the bones.
  4. Fill a cooking pot halfway with water and bring to a boil. Add the tagliatelle nests and boil for 8-10 minutes.
  5. Using the same skillet with the drippings, cook the garlic over low heat until tender.
  6. Add the pulled meat, season with salt and pepper and stir in.
  7. Add the tagliatelle. Add lemon juice and lemon zest to taste. Cook and stir for 1-2 minutes.
  8. Garnish with parsley, stir in and serve warm.

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