Duck Confit Pasta

• 4 duck legs, confit
• 1 lb fettuccine pasta
• salt, pepper to taste
• 2 tablespoons olive oil
• 1/2 tablespoon duck fat
• 2 garlic cloves, chopped
• 1 shallot, sliced
• 1 cup dried apricot, sliced
• 1/2 cup crushed hazelnuts
• 1/2 cup dry white wine
• 1 cup chicken stock
• 4 tablespoons butter, softened
• 1 tablespoon chopped fresh thyme
• 4 tablespoons chevre cheese
• fresh ground pepper

1. remove the bones from the confit, chop the meat into bite-size pieces.
2. cook the fettucine according to package directions, drain, set aside.
3. heat olive oil and duck fat in a skillet.
4. add garlic, and shallot, cook 2 minutes.
5. add apricots, cook 1 minute.
6. add hazelnuts and wine, cook over low heat, stirring until reduced by half.
7. add stock and duck, reduce by half, 6-8 minutes.
8. stir in butter, thyme and pepper.
9. mix some sauce into the fettucine.
10. spoon pasta onto 4 plates.
11. top each with sauce and 1 tbsp chevre.
12. serve.

duck legs, pasta, salt, olive oil, duck fat, garlic, shallot, apricot, hazelnuts, white wine, chicken stock, butter, thyme, chevre cheese, fresh ground pepper

Taken from www.food.com/recipe/duck-confit-pasta-84879 (may not work)