Community Tavern Bucatini With Duck Confit

Recipe Directions

1. For best results, take the duck out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the duck longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water
3. (the water should taste salty). When the water has reached a rapid boil, add the bucatini (a) to the water. Cook for 9 minutes.
4. While the pasta is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the mushrooms and peppers (b) to the pan. Season with a pinch of salt. Cook for 2 minutes, stirring occasionally.
5. After 2 minutes, add the duck confit (c) to the pan. Use a wooden spoon to break the duck apart into smaller pieces and stir well to mix with the mushrooms and peppers. Then remove the pan from the heat. Pour the miso carbonara sauce (d) into the pan. Put the pan back over medium-high heat and stir well to incorporate the sauce with the duck and vegetables.
6. Bring the mixture up to a simmer / low boil and then adjust the heat to medium or medium-low to maintain a simmer. Simmer for 2 minutes.
7. While the duck and vegetables are simmering, chiffonade the basil (e). Do this by wrapping the largest basil leaf around the other leaves. Cut the basil into thin strips and then add them to the pan.
8. At this point, your bucatini should be ready. Taste one noodle and if it is cooked to your liking, remove the pot from the heat. (If the pasta is not cooked enough, boil for 1 or 2 more minutes). Then place a strainer in your sink and drain the water from the pasta.
9. Add the pasta to the pan of duck and vegetables. Mix well to coat the pasta with the sauce.
10. Spoon the pasta on to your serving plates. Garish with pickled red onion (f) on top.