Ingredients

1/2 teaspoon vegetable oil

3 (6- to 8-oz) confit duck legs

2 large onions, halved lengthwise, then sliced (1/4 inch thick; 4 cups)

1 teaspoon salt

1 (1 1/2-lb) piece Savoy cabbage, cored and cut into 2-inch pieces (8 cups)

1/4 cup dry white wine

1 1/2 cups reduced-sodium chicken broth (12 fl oz)

1 lb dried campanelle (bell-shaped pasta) or garganelli

1 tablespoon unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon black pepper

Description

If You Haven't Thought Of Duck As Comfort Food Before, This Will Change Your Mind. Pasta, Confit Duck, And Savoy Cabbage Become The Perfect...

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