I need to start by saying I am not a big fan of duck. I have never ordered it at a restaurant (save for splitting some duck nachos with friends), and I have never cooked duck before. Mike, on the other hand loves duck. A future blog post will discuss this and the other variances between his childhood and mine.
I also need to point out that technically I didn’t cook duck this time either, the recipe called for duck leg confit, but up until yesterday, I have never used duck in a recipe either.
I couldn’t find the proper noodles, so I used lasagna noodles split lengthwise, which worked perfectly. The recipe from start to finish took about 60 minutes to make, but I think I can add some efficiencies to my process next time. Yes there will be a next time because this duck dish was pretty fucking good. I added about 30% more onions and carrots, a touch more salt and more cheese than people should eat in one sitting, but it was great.
The first bite was fine, but after adding more cheese it took it over the top. This recipe immediately moves into my recipe box. I’d you have even the slightest like for duck, you need to make this recipe…then email me to tell me what you thought of it.