Pasta with Duck Confit
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Duck fat; up to |
| 2 | tb | Each finely-diced carrots; celery root, Shiitake mushrooms, onions and beets |
| 2 | c | Chunky meat; pulled from duck confit |
| 1 | tb | Chopped thyme |
| 1 | c | Poultry stock |
| 1/2 | lb | Pasta sheets; freshly torn into pieces |
| Salt and black pepper | ||
| Parmesan cheese; for garnish |
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