- Duck Confit, available at Local Pig
Salt to taste
1 leg duck confit (available at Local Pig)
1 cup dry fusilli
1/2 yellow squash, cut in thin matchsticks
3 small green onions, sliced
1/4 cup Champagne
2 tablespoons agave syrup
1 teaspoon fresh cracked black pepper
2-4 ounces fresh goat cheese, crumbled
Put a large pot of water seasoned with a little salt over high heat and bring to a boil. Add fusilli and cook according to package directions; drain when al dente.
Remove the skin from the duck confit and dice meat as small as your knife skills will allow. In a heavy sauté pan over low heat, add the duck, allowing meat to slowly render a little fat, about 5 to 10 minutes.
Add green onions and turn up the heat slightly. Stir the onions into the fat and watch carefully; the onions should turn a very light brown, but they burn quickly. When the scallions have softened and are just starting to brown, add the yellow squash and cook for 3 to 5 minutes, stirring occasionally.
Add champagne and agave syrup to the pan, cover and cook at on medium-low heat for about 5 minutes.
Remove the cover and add the black pepper. Cook uncovered for 2-3 minutes and turn off the heat.
Stir in fusilli and fresh goat cheese crumbles to taste. (If you're a big chevre fan, go heavy and stir the crumbles into the liquid so they melt a bit into the sauce.) Season with salt to taste, if necessary, although the duck confit is seasoned heavily, so you may not need any additional salt.