tag:blogger.com,1999:blog-65531929707938869112011-08-02T12:48:25.945-07:00bloggerhttp://www.blogger.com/profile/11888358284466557296noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-6553192970793886911.post-40282989160864612602010-02-12T04:15:00.000-08:002010-02-12T04:17:57.620-08:00<p>This is one of my favorite things to do with duck confit or the easier, slow-roasted duck version of it. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. Despite this, it is an easy dish to make – the only tricky part is getting the garlic browned but not burned.</p> <p>Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. Could you use another shape? You bet. Don’t go too thin or too thick – angel hair or ziti aren’t right for this dish.<br /></p><p>A quick and easy method for making duck confit (2 hours versus 2 days).<br /></p><p>More info please visit <a href="http://www.easycookingrecipes.org">easy cooking recipes</a><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6553192970793886911-4028298916086461260?l=easy-cooking-recipes-student.blogspot.com' alt='' /></div>bloggerhttp://www.blogger.com/profile/11888358284466557296noreply@blogger.com0