Ingredients
- 2 Duck Confit Legs
- ½ Sweet Onion, Diced
- 1 Tbsp. Olive Oil
- Salt and Pepper to Taste
- 1 tsp. Red Chili Flakes
- 4 Cloves Garlic, Minced
- 4 oz. Tomato Paste
- 2 oz. Vodka
- ½ Cup Heavy Cream
- 1 Tbsp. Butter
- 1/2 Cup Grated Parmesan
- 16 oz. Rigatoni Pasta, Cooked
- Fresh Basil
Direction
- Preheat oven to 375 degrees and cook Duck Confit according to packaging instructions. Shred confit legs when finished cooking.
- In a sauté pan on medium heat, cook onions in olive oil for 5 minutes. Season with salt, pepper, and red chili flakes.
- Add in garlic and cook until fragrant. Add tomato paste and cook for 1-2 minutes.
- Add in vodka and reduce for 3 minutes. Add in heavy cream and cook until thick and creamy for 5-7 minutes.
- Mix in rigatoni into saucepan. Remove from heat and add in butter, ¼ cup parmesan, and shredded duck confit.
- Garnish pasta with torn fresh basil leaves and remaining parmesan then serve.