Sage Butter Wholemeal Pasta with Duck Confit

The Melbourne weather has been dreadful lately. Just soggy and miserable. Seeing as I've been slightly obsessed with eating Asian inspired style salads with salmon sashimi the past week, time to nosh down with some fatty hearty attack fare.

At the Melbourne Food and Wine Show, I was pleasantly surprised at the Pangkarra wholegrain pasta. It adds an earthy essence to the taste of pasta and texturally it is rather interesting. I could not wait to try it out at home. 

Easy Recipe for Pasta in Sage/Garlic Burnt Butter with Luv-a-Duck Confit

  • A few springs of Sage
  • Decent slab slice of butter
  • Olive oil
  • 2 tablespoons of minced garlic
  • Diced fresh mushrooms
  • Pasta of your choice
  • Luv-a-Duck Confit
Cook pasta and microwave duck. Heat saute pan up and add butter, sage, garlic. Just as butter starts browning, add olive oil. Saute diced mushrooms. When pasta is cooked, drain and stir in EVOO. Plate up pasta and heap mushroom and sauteed butter over it. Well, I had intended to brown the skin of the duck, but was too lazy to do so, hence this really is an express meal. 15 min tops.




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