Tagliatelle with duck confit

Serves : 4

Preparation time: 10 minutes

Cooking time : 8 to 10 minutes

Ingredients

• 2 duck confit legs
• 500 ml (2 cups) mushrooms, cubed
• 60 ml (4 tbsp.) butter
• 1 pinch cayenne pepper
• 15 ml (1 tbsp.) maple syrup
• 125 ml (1/2 cup) chicken broth
• 15 ml (1 tablespoon) horseradish
• 125 ml (1/2 cup) cream
• 4 portions tagliatelle, cooked al dente
• 125 ml (1/2 cup) grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. Remove cartilage, fat, bones and skin from duck.
2. In a hot skillet, sauté mushrooms in butter for 2 to 3 minutes. Season with salt and pepper.
3. Add the duck, cayenne pepper, syrup, broth and horseradish and allow the meat to warm up in the pan for 2 to 3 minutes.
4. Add the cream and reduce slightly. Check seasoning.
5. Add pasta and sprinkle with Parmesan.