The Best Penne Pasta with Duck Confit Recipe
It is said that there is elegance in simplicity and there is nothing more simple and satisfying than a big bowl of pasta. Summer or winter, this pasta dish is rich and full of sweet and sour flavors. Be sure to use fresh star anise to really bring out the aroma of the licorice. If fresh figs are not available, dried figs may be substituted, just soak them in the balsamic vinegar first.
And for a real treat, make sure you have a bottle of the La Crema Sonoma Coast Pinot Noir on hand!
Why Duck Confit with Pasta Is a Perfect Match
Duck confit with pasta is the ultimate combination of richness, texture, and balance. The slow-cooked, tender duck melts into the dish, coating each piece of pasta with its deep, savory flavor. Its natural umami and slight gaminess add complexity without overpowering, allowing the balsamic-roasted figs, star anise, and thyme to shine. When paired with a creamy sauce, the duck fat enhances the velvety texture, creating a luxurious mouthfeel. A quick sear before adding it to the pasta brings crispy edges that contrast beautifully with the soft, silky sauce. Every element works together, making duck confit with pasta a dish that feels both indulgent and perfectly harmonious.
Pro Tips for Cooking with Duck Confit
Duck confit is one of those indulgent ingredients that can instantly elevate a dish, but knowing how to handle it properly makes all the difference. Slow-cooked in its own fat, confit duck is rich, tender, and packed with deep, savory flavor—perfect for a pasta dish like this. Here’s how to make sure you get the most out of it.
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Crisp It Up for Maximum Flavor
While confit is already fully cooked, a quick sear before adding it to your dish enhances its texture and brings out its best qualities. Heat a pan over medium-high heat, place the shredded duck in a single layer, and let it crisp up slightly before mixing it into the sauce.
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Shred It, But Don’t Overdo It
You want bite-sized pieces, not a fine shred. Keeping some larger chunks allows the duck’s rich, meaty texture to shine through rather than getting lost in the pasta.
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Let the Fat Work for You
That golden, flavorful duck fat is liquid gold! Instead of discarding it, use a small amount to sauté your shallots and bacon. It will add an extra layer of depth to the dish and tie all the flavors together beautifully.
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Balance the Richness
Duck confit is naturally fatty, so balance it with acidity. The balsamic vinegar in this recipe does just that, cutting through the richness and brightening the overall flavor profile. If you’re looking to enhance that contrast even further, a squeeze of lemon at the end can work wonders.
Penne Pasta with Duck Confit, Mission Figs, Balsamic Vinegar and Star Anise Infused Cream Sauce
Author: Chef Taki Laliotitis
Ingredients
- ½ lb. penne pasta
- 2 C. cream
- 5 pods star anise
- 3 Tbsp. thyme, chopped
- 8 Mission figs, washed and cut in half
- 3 Tbsp. oil (plus extra to drizzle over pasta)
- 1 slice of bacon, finely diced
- 3 Tbsp. shallots, finely minced
- 1/3 C. balsamic vinegar (plus 1 Tbsp. for seasoning)
- 8 oz. duck confit, shredded (roasted chicken legs may be substituted)
- 3 Tbsp. parsley, finely chopped
- ¼ C. Parmesan cheese, grated
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350º.
- Fill a 6-quart pot with water and place over high heat. Once the water boils, cook pasta according to package directions. Drain pasta and drizzle with oil and toss gently. This will prevent the pasta from sticking together while you prepare the sauce.
- In another pot, add the cream, star anise and 1 Tbsp. of fresh thyme. Reduce by half and reserve. This can be done in advance.
- Toss the figs with 1 Tbsp. oil and season with salt and pepper. Pour onto baking sheet and roast for 6 minutes. Remove from oven and allow to chill. Once cold, cut the fig halves in half again. This can also be done a day in advance.
- Place a 12-inch sauté pan over medium heat. Add the remaining 2 Tbsp. oil and bacon. Once the bacon has started to turn light brown, add the shallots. Continue stirring until the edges of the shallots start to brown, approximately 2 minutes.
- Add the remaining thyme and the balsamic vinegar. Reduce the vinegar until it coats the bottom of the pan. Add the shredded duck confit, figs and half of the cream. Bring to a simmer and add the pasta and parsley. Stir or flip the pasta with ingredients. You may want to add more cream at this point to gain sauce consistency. Remove pasta from heat. Allow to sit for 1 minute. Give a final seasoning with salt, pepper and a splash of balsamic vinegar. Top with parmesan and serve.
Can’t Find Duck Confit? Here’s What to Use Instead
- Braised Chicken Thighs: Bone-in, skin-on chicken thighs, slow-braised with herbs, provide a tender, juicy substitute with a milder taste.
- Prosciutto or Pancetta: These cured meats add a salty, umami punch and work best when crisped up alongside the shallots and bacon.
- Short Rib or Pork Shoulder: Slow-cooked beef short rib or pork shoulder bring melt-in-your-mouth texture and a deeply savory element to the dish.
The Perfect Wine Pairing: La Crema Sonoma Coast Pinot Noir
A dish as rich and layered as this deserves a wine that can keep up. Enter La Crema Sonoma Coast Pinot Noir, a beautifully balanced wine with bright acidity, silky tannins, and lush red fruit flavors that complement the dish’s savory depth.
Why It Works
- Duck Confit & Pinot Noir – A Classic Pairing: The wine’s vibrant cherry and raspberry notes contrast beautifully with the richness of the duck confit, cutting through the fat and enhancing its savory character.
- Figs & Balsamic – A Sweet and Tangy Match: The natural sweetness of the Mission figs and the tangy balsamic reduction highlight the wine’s subtle spice and earthy undertones.
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