Pasta with Duck Leg, Savoy Cabbage, and White Wine
Pasta and Pizza • Italian
Description
Pasta with Duck Leg, Savoy Cabbage, and White Wine
Ingredients
- White Cabbage 15 oz
- Duck wings 10 oz
- Onion 2 pieces
- Salt to taste
- Dry White Wine 0 fl oz
- Butter 1 tablespoon
- Chicken Broth 10 fl oz
- Chopped Sage Leaves 2 tablespoons
- Ground Black Pepper ½ teaspoon
- Pasta (corkscrew) 15 oz
Step-by-Step Guide
Step 1
In a heavy saucepan, sauté the duck leg in olive oil over medium heat until golden brown (6-8 minutes).
Step 2
Transfer the leg to a cutting board and let it cool. Remove the skin, chop finely, and add to the saucepan. Sauté over medium heat until crispy (about 5 minutes) and transfer with a slotted spoon to a paper towel.
Step 3
While the cracklings are cooking, slice the duck leg into strips, removing all bones and cartilage.
Step 4
Drain excess fat from the saucepan, leaving only 2 tablespoons. Add the onion and salt (½ teaspoon) to the saucepan and sauté until browned (15-20 minutes).
Step 5
Add the finely chopped cabbage and salt (½ teaspoon) to the onion. Cook for 5 minutes, stirring, until the cabbage wilts. Then pour in the wine and continue cooking until it evaporates (2 minutes).
Step 6
Pour the chicken broth into the cabbage, cover with a lid, and simmer for 25-30 minutes, stirring occasionally.
Step 7
Meanwhile, bring a large pot of water to a boil, add salt (3 teaspoons of salt per 8 liters of water), and add the pasta (garganelli, campanelle, or any bell-shaped pasta). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, reserving 240 ml of the pasta cooking water.
Step 8
Transfer the cabbage mixture, pasta, and duck meat to the pot with butter and heat over medium heat, stirring until the butter melts. Add parsley and pepper to the pasta. Toss and, if the pasta is too dry, add a bit of the reserved pasta cooking water.
Step 9
Serve topped with the duck cracklings.
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