Directions:
- Remove the bones from the confit, chop the meat into bite-size pieces.
- Cook the fettucine according to package directions, drain, set aside.
- Heat olive oil and duck fat in a skillet.
- Add garlic, and shallot, cook 2 minutes.
- Add apricots, cook 1 minute.
- Add hazelnuts and wine, cook over low heat, stirring until reduced by half.
- Add stock and duck, reduce by half, 6-8 minutes.
- Stir in butter, thyme and pepper.
- Mix some sauce into the fettucine.
- Spoon pasta onto 4 plates.
- Top each with sauce and 1 tbsp chevre.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 909.49 Kcal (3808 kJ) | ||
| Calories from fat | 357.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.7g | 61% | |
|---|---|---|---|
| Cholesterol | 118.01mg | 39% | |
| Sodium | 472.11mg | 20% | |
| Potassium | 664.19mg | 14% | |
| Total Carbs | 95.6g | 32% | |
| Sugars | 22.64g | 91% | |
| Dietary Fiber | 8.05g | 32% | |
| Protein | 42.32g | 85% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.9mg | 33% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 232.12 Kcal (972 kJ) | ||
| Calories from fat | 91.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.13g | 61% | |
|---|---|---|---|
| Cholesterol | 30.12mg | 39% | |
| Sodium | 120.49mg | 20% | |
| Potassium | 169.51mg | 14% | |
| Total Carbs | 24.4g | 32% | |
| Sugars | 5.78g | 91% | |
| Dietary Fiber | 2.06g | 32% | |
| Protein | 10.8g | 85% | |
| Vitamin C | 1.6mg | 11% | |
| Iron | 1.5mg | 33% | |
| Calcium | 19.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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