Carrots and Onions:
1 pint rendered duck fat
1 cup small diced carrot
1 cup small diced onion
Duck Confit and Sauce:
2 ounces unsalted butter
2 cups picked duck confit meat
1 cup pea shoots
Salt and freshly ground black pepper
1 pound fresh pappardelle pasta
1 cup rich duck stock, warm
½ cup duck skin cracklings, chopped
For the Carrots and Onions:
Gently warm the rendered duck fat in a small pot. Add the carrot and onion and simmer slowly for 30 minutes. Drain off the duck fat and reserve for future use.
For the Duck Confit and Sauce:
Melt the butter in a large sauté pan. Add the duck confit meat, diced carrot and onion, and pea shoots. Grate a generous amount of Parmigiano-Reggiano over the top and season with a scant pinch of salt and pepper.
For the Pappardelle:
Bring a pot of water to a boil, and add a generous pinch of salt. Drop your pasta into the boiling water and cook until al dente. Drain the pasta.
To Assemble and Serve:
Warm the duck confit and sauce, add the drained pasta and gently toss. Sauce the bottom of each pasta bowl with an ounce or 2 of the warm rich duck stock. Plate the sauced pasta and generously Microplane the Parmigiano-Reggiano over the top. Finish with the chopped duck cracklings.