Barham Family Farm/Local Pig Duck Confit Pasta

March 1, 2021 • 0 comments

Barham Family Farm/Local Pig Duck Confit Pasta
Local Pig specializes in “locally and humanely raised animals.” The specialty butcher shop run by Chef Alex Pope is located in the City Market and offers a dynamite duck confit made with Barham Family Farm pasture-raised duck that will make this chef recipe extra easy to put together for a quick lunch or dinner.
  • Prep Time:
  • Cook Time:
  • Servings: 2


  • 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. 



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