In April, we had spent the evening grazing through the menu at Girl and the Fig in Sonoma. Our usual order always includes the duck liver mousse with a basket of artisan bread, their salad for the season, and the duck confit. Sure, we will add to the meal–but those are a staple for every visit. This time, we left with two boxes of tidbits. In one box was a duck leg confit. There wasn’t enough for a meal, so we transformed it into an indulgent pasta dish. Combining the rich, tender duck with creamy brie, this recipe was a new level of decadence.

Serves 2

• 1/4 cup pine nuts, toasted
• 6 ounces brie cheese
• 4 ounces long pasta (such as linguine, fettuccini, spaghetti, bucatini)
• 1 duck leg confit
• 1-2 Tablespoons crisp white wine (such as sauvignon blanc or pinot gris)
• 4 Tablespoons minced garlic
• 1/4 c. chopped parsley
• 1 T butter
• 3 Tablespoon extra-virgin olive oil
• salt and pepper to taste
• 1 1/2 teaspoons of yuzu marmalade (ours was homemade)
• 1 Tablespoon lemon zest
• optional red pepper flakes

1. Rehydrate the Duck Confit
   • Remove duck meat from the leg bone and shred. Reserve the bone.
   • In a small pan, add the shredded meat, 1 Tablespoon of wine, 1 1/2 teaspoons minced garlic, 1/4 teaspoon salt, and 1 Tablespoon parsley.
   • Stir gently over medium-low heat until the wine has evaporated.
   • Add 1 Tablespoon of butter. Cook until melted. Turn the heat to low.
2. Cook the Pasta
   • In a Dutch, add 4 cups water, the duck bone, and 1 teaspoon of salt. Bring to a boil.
   • Remove the duck bone.
   • Cook pasta until al dente
   • Save about 1 cup of pasta water, then drain and transfer the pasta to a large bowl. 
3. Prepare the Brie while waiting for the water to boil:
   • Cut the brie into 1/2″ cubes.
   • Place on a small foil-lined pan.
   • Bake until brie is bubbling and melted, about 10 minutes.
4. Combine
   • Toss pasta with 2 Tablespoons of olive oil, 2 teaspoons of garlic, 2 Tablespoons of parsley, 1 and 1 Tablespoon of yuzu marmalade. Season to taste with salt and optional red pepper flakes.
   • Add the melted brie to the pasta and toss until coated. If the brie is too thick, gradually add pasta water to loosen it. 
   • Add toasted pine nuts and toss.
5. Plate
   • Split the pasta between two bowls.
   • Top with 1/2 of duck confit on each.
   • Garnish with lemon zest, parsley, and a drizzle of olive oil.