- Duck Confit, available at Local Pig
Salt to taste
1 leg Barham Family Farm Duck Confit (available at Local Pig)
1 cup dry fusilli pasta
1/2 yellow squash, cut into 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 chèvre, crumbled
Cook pasta in salted water according to package directions and drain. Add fusilli and cook according to package directions; drain when al dente.
Remove the skin from the duck confit and finely dice meat. In a heavy sauté pan over low heat, add the duck, allowing meat to slowly render a little fat, about 5-10 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 and softened, add the yellow squash and cook for 3-5 minutes, stirring occasionally.
Add champagne and agave syrup to the pan, cover and cook on medium-low heat for about 5 minutes.
Add the black pepper and cook uncovered for 2-3 minutes then turn off the heat. Stir in fusilli and crumbles to taste. Season with salt to taste, if necessary, although the duck confit is seasoned heavily, so you may not need any additional salt.
Recipe by: Chef Alex Pope of Local PIg