Penne with Duck Confit and Green Vegetables 


Penne with Duck Confit and Green Vegetables 


  • Preparation 20 min
  • Cooking 20 min
  • Servings 4
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Ingredients

    • 1 lb (454 g) asparagus, cut into chunks
    • 3/4 lb (375 g) penne
    • 2 confit duck legs
    • 1 tablespoon (15 ml) olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped 

    • 1 cup (250 ml) frozen peas
    • 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese
    • 3 eggs, lightly beaten
    • Salt and pepper 




Preparation

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