8 oz. pasta of choice, cooked 1-2 minutes under the package directions
1 cup reserved pasta water (as needed)
Directions:
Prepare or reheat duck in a bit of duck fat or olive oil over medium heat to crisp up the meat. Remove from the pan & set aside until cool enough to handle, then strip the meat from the bones & shred. Set aside.
Meanwhile, add butter to a saucepan over medium heat. Stir constantly until the butter is golden brown & gives off a nutty aroma. Remove from the saucepan & transfer it to a separate container & refrigerate to cool.
In the same pan you cooked the duck in, without draining the fat, add the mushrooms & cook to soften & brown. Season with a bit of salt near the end of cooking, remove from the pan, & don’t drain the fat.
To the same pan, add the onions with a pinch of salt. Cook until softened, then add in the garlic & herbs. Cook until the garlic is fragrant, then immediately deglaze the pan with chicken broth. Reduce the heat to low & stream in the heavy cream.
Slowly mix in parmesan in small handfuls, stirring to melt, then add the next. Add back the mushrooms & duck to the skillet. Add the cooked pasta, lemon juice, lemon zest, & the reserved brown butter with pasta water. Toss gently to help the sauce cling to the noodles.
Garnish with fresh rosemary, thyme, parmesan, & pepper.
