Duck Confit Filling

Name: Duck Confit Filling
Yield: Makes 1 1/2 cups
Ingredients: 1 tablespoon olive oil; 2 large shallots, thinly sliced; 1 teaspoon coarsely chopped fresh thyme leaves; Coarse salt and freshly ground pepper; 2 tablespoons dry sherry; 2 duck confit legs (page 232), meat separated from bones and finely chopped (7 ounces); 2 large egg yolks

January 26, 2012

Duck confit is just one example of how leftover meat can be used to make savory fillings. Short ribs, osso bucco, or lamb shanks are other good options. Just make sure to chop the meat finely enough to be wrapped neatly within tender pasta (without tearing the dough). You can alter the flavorings to suit your palate or the type of meat, but the egg yolks are always required for binding. This filling is especially good with the spinach pasta (page 368), as shown for the agnolotti on page 370.

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