A quick duck pasta recipe featuring umami flavours using leftover duck fat and flavoured with rosemary and lemon. Topped with leftover roast duck slices and cheese.
Bring a large pot of water seasoned with a generous amount of salt to boil. Cook pasta according to package instructions. Reserve ½ cup pasta water for later.
In a large saucepan, melt duck fat over medium heat. Add garlic, rosemary, and red chilli flakes. Cook for roughly a minute or two until fragrant.
Add in shallots. Season with salt and pepper. Saute for about 5 minutes.
Stir in the reserved pasta water. Bring to a boil and simmer for 5 minutes.
Toss in cooked Tagliatelle pasta. Add in the lemon zest and Mozzarella cheese. Mix to combine until creamy.
Garnish with fresh parsley leaves. Top with reheated leftover roast duck slices and more grated cheese if desired. Serve immediately.
Notes
You can retrieve duck fat from your roast duck by placing all the liquids from cooking the roast duck into a container. Refrigerate until the fats solidify. Scoop out the solidified white parts and store in an air-tight container. Keep refrigerated and use within 6 months.
To achieve the best results when reheating duck slices, reheat in an air fryer. Place leftover duck slices into the Air Fryer basket and heat it at 180C for 5 minutes. The skin would come out crispy then!