Confit of Duck and Mushroom
|Fat||4 Tablespoon (From The Confit)|
|Garlic||2 Clove (10 gm), chopped|
|Mixed mushrooms||4 Ounce, sliced (100 Gram, Such As Brown Cap And Oyster)|
|Chopped fresh parsley||1 Tablespoon|
|Black pepper||To Taste|
|Freshly grated parmesan cheese||1 Tablespoon|
1) Take out pieces of confit from the container and peel off as much flesh as possible. Chop the flesh in small pieces.
2) Take a frying pan and heat 4 tbsp of duck fat. Stir in garlic and mushrooms and saute for about 2-3 minutes.
3) Add duck pieces and heat thoroughly.
4) Spread over freshly cooked pasta and toss well. Grind pepper over it, garnish with cheese and serve at once.