Ore House Duck Confit Tagliatelle

* This recipe was created by Chef Cliff Bornheim from Ore House Restaurant in Durango, CO
orehouserestaurant.com

– Serves 4 –

Pasta:
1 ¼ cups AP Flour
½ cup Semolina Flour
½ cup egg yolks, pasteurized
1 egg
1 ½ Tbsp. extra virgin olive oil
1 Tbsp. 2% Milk

Duck Confit:
(Make 1 day prior)
3 Tbsp. kosher salt
1 tsp. ground black pepper
1 bay leaf
1/4 tsp. ground coriander
4 tsp. shallots, diced
6 duck legs and thighs
1 lb. duck fat, rendered (schmaltz)
2 garlic cloves, peeled

Duck Veloute:
1/4 cup Duck “stock”
(removed from fat)
1 cup Heavy Cream,
(reduce to ½ cup)
1 Tbsp. shallots, diced
1 carrot, shredded
1 cup snap peas, whole
1 Tbsp. extra virgin olive oil
1 cup Duck Confit, shredded

Duck Confit (Make 1 Day Prior):
Rub: Combine all ingredients in the food processor and blend well.
Duck: Rub each thigh/leg with about 2T of the shallot and salt mixture and place on a sheet pan. Once all the duck has been rubbed, sprinkle remaining ‘rub’ over the duck and cover the pan. Refrigerate the duck for 1 day. After 1 day, remove the duck and rinse each leg/thigh well under running water.
Confit: Place duck leg/thigh sections into a deep cake pan and cover with duck fat (use a pan that the duck will be fully immersed in fat). Disperse garlic cloves ter 12 hours, remove duck from fat and place on a sheet tray in the refrigerator until cool. Reserve the fat and cool in the fridge as well. Once the fat is cooled, remove the layer of “stock” from the bottom. Fat can be reused once for another batch of Confit.

Pasta:
In a 7qt kitchen aid, combine the two flowers and form a “bowl” in the flour at the bottom of the bowl. Pour the liquid ingredients into the “bowl” and mix on the slowest speed with the dough hook. Continue to mix for about 8 minutes, the dough should feel silky smooth if you pull your finger across it. Cut dough in ¼’s and rub the outside with olive oil. Wrap and place in refrigerator for at least an hour.

Duck Veloute:
Place a large frying pan over high heat, add the oil and heat (not to smoke point). Add the peas, carrots and shallot and saute until shallot is translucent. Add the stock and reduced cream and cook until hot.
Bring a large pot of salted water to a boil. Meanwhile, sheet and cut the pasta. Drop pasta into boiling water, once pasta is floating cook for 3 minutes. Strain well and toss add to the duck veloute, stir well.
Portion the pasta into 4 bowls and top with shredded parmesan or a local artisan hard cheese. For an added pop, garnish with chopped chives or a local micro green (I prefer micro sorell).

Enjoy with a glass of 2016 dry Rosé of Sangiovese