Name: Pasta with Confit Duck and Savoy Cabbage
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 1/2 teaspoon vegetable oil; 3 (6- to 8-oz) confit duck legs; 2 large onions, halved lengthwise, then sliced (1/4 inch thick; 4 cups); 1 teaspoon salt; 1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (8 cups); 1/4 cup dry white wine; 1 1/2 cups reduced-sodium chicken broth (12 fl oz); 1 lb dried campanelle (bell-shaped pasta) or garganelli; 1 tablespoon unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon black pepper

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Pasta with Confit Duck and Savoy CabbageRomulo Yanes

If you haven't thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven't had confit duck before, trust us: It's just as good as you would imagine duck cooked in rendered fat would be.

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