Duck Ragoût Linguine
Confit Duck Legs, Bordelaise, Oregano
Chef Name and Association
Yield:
Description (Optional)
Adapted by StarChefs | MAy 2026 | Photo: Will blunt
INGREDIENTS
Confit Duck Legs:
Yield: 20 servings
16 ounces kosher salt
Fresh oregano
Fresh thyme
Fresh parsley
Dried orange peels
8 ounces granulated sugar
4 ounces minced garlic
10 pounds duck legs, trimmed
2½ liters rendered duck fat
Olive oil
Bordelaise:
Yield: 20 servings
15 liters chicken stock
15 liters red wine
Bouquet garni
Linguine:
Yield: 20 servings
1.5 kilograms egg yolks
550 grams whole eggs
135 grams whole milk
55 grams olive oil
2.6 kilograms 00 flour
40 grams sea salt
Semolina flour
Mirepoix:
Yield: 20 servings
8 ounces cultured butter, cubed
3 sprigs thyme
6 shallots, fine brunoise
1 celery root, fine brunoise
2 carrots, fine brunoise
Ground black pepper
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Ground black pepper
Butter
Kosher salt
Fresh oregano
METHOD
For the Confit Duck Legs:
In a food processor, combine 8 ounces salt, desired amount herbs, and desired amount orange peels. Transfer to a mixing bowl and stir in remaining salt, sugar, and garlic. Set aside. In a hotel pan, generously season duck legs with cure. Cover and refrigerate for 12 hours. The next day, heat oven to 325°F. Rinse cure off of duck. Pat dry and transfer to a hotel pan. Cover duck with 2½ liters rendered duck fat and enough olive oil to submerge. Cook 2 ½ hours, or until fork-tender. Let cool. Once cooled, transfer duck to a clean work surface. Remove skin and pick meat. Transfer to an airtight container and refrigerate.
For the Bordelaise:
In a large stock pot over medium heat, add stock and cook until liquid is reduced by half, skimming impurities that rise to the surface. Strain into a nonreactive container and set aside. In a large sauce pan over medium heat, add wine and cook until liquid is reduced by half. Strain and transfer to a large sauce pan over medium heat. Add reduced chicken stock and bouquet garni. Cook until nappe. Strain into a nonreactive container. Cover and set aside.
For the Linguine:
In the bowl of a stand mixer fitted with a dough hook attachment, combine yolks, whole eggs, milk, and olive oil. Mix on medium speed until just combined. Reduce speed and add flour and salt. Mix until dough just comes together. Increase speed to medium and mix until dough is firm, but not sticky. Transfer to a nonreactive container and cover. Let rest 30 minutes. On a clean work surface, roll dough into thin sheets. Cut into linguine and transfer to semolina-dusted sheet trays.. Cover and set aside.
For the Mirepoix:
In a large sauté pan over medium heat, melt butter. Add thyme and vegetables and cook until fork-tender, stirring occasionally. Season with salt and pepper. Remove from heat and set aside.
To Assemble and Serve:
In a medium sauté pan over medium heat, add 2 ounces Bordelaise, 1 spoonful Mirepoix, and desired amount Confit Duck Legs. Cook until Bordelaise reaches desired consistency. Season with pepper. Reduce heat and keep warm. Bring a large pot of salted water to a boil. Add 92 grams Linguine. Cook for 2½ minutes, or until just al dente. Strain, then transfer to sauté pan with Bordelaise mixture. Add butter. Increase heat and cook until sauce is fully emulsified and desired consistency is achieved. Transfer to a serving bowl. Garnish with oregano.
