Confit Duck Gizzards Mafaldine

Have I already told you? We are addicted to pasta! We could eat some every single day. There are so many ways to cook them and so many different kinds and shapes of pasta that it’s impossible to get bored with it.

I chose Mafaldine pasta to make this recipe because I find them so chic! They are like little ribbons and I thought that it would go perfectly with a thick cream sauce! Those lovely pasta were named in honour of Princess Mafalda De Savoie from Italy. When you have a princess name, it comes with some kind of pressure…. Don’t you think? HAHAHA I hope that you will love this recipe and find that the Malfadine pasta are as good as they are beautiful!

For 2

INGREDIENTS:

• 250 gr Mafaldine pasta
• 250 gr confit duck gizzards
• 2 tbsp duck fat
• 1/2 small onion finely chopped
• 2 French shallots finely chopped
• 2 garlic cloves finely chopped
• 100 gr grated Gruyère cheese
• 1 cup crème fraiche
• 1/4 cup white wine
• 1/2 tbsp maple syrup
• Fresh parsley finely chopped for topping
• Fine sea salt and black ground pepper

PREPARATION:

1. In a large skillet, brown the confit duck gizzards in the duck fat at medium-high eat until they look golden on each side. It takes about 2 minutes. Add the maple syrup and cook them for one more minute. Remove from the heat and cut every duck gizzards in thick slices. Reserve them in a bowl.
2. Meanwhile, in a large pot, bring water to boil with a little amount of olive oil and cook the Mafaldine pasta. OK now I will see if you are following the rules. What is the keyword here??? OH YEAH!!! Al Dente Baby!!! Again, you don’t want to screw up your recipe with over-cooked pasta! When it’s done, drain the pasta and return them into the pot.
3. Season with a bit of salt and put a good amount of olive oil in the pasta. About ¼ of a cup.
4. In the same skillet that you browned the confit duck gizzards, brown the onions and the French shallots at medium heat until they have a light-golden colour. Add the garlic, mix and add the white wine. Let reduce until almost dry.
5. Return the slice of confit duck gizzards in the skillet with the crème fraiche and the grated Gruyère. Stir constantly until the Gruyère has melted. Season with the fine sea salt and the black ground pepper.
6. Drop the Mafaldine pasta in the sauce. Mix until the Mafaldine are perfectly coated with the sauce. Adjust the seasoning and that’s it, you are ready to eat!!!

Dress two beautiful plates and sprinkle them with the fresh chopped parsley!

Have a good glass of wine and cheer to Princess Mafalda.

Bon Appétit!

Love you!!!

Sefra

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