Spaghetti with duck confit and chard

Prep 30 min
Total 50 min
Makes 4 Servings



375-g pkg
whole-wheat spaghetti pasta
2 tbsp
1 tbsp
large onion, chopped
1/4 tsp
1/4 tsp
dried thyme
1/3 cup
1 cup
no-salt chicken broth
6 cups
chopped swiss chard, leaves only
tomatoes, chopped
confit duck legs, with thighs (skin removed, shredded)
1/2 cup
grated parmesan


  • COOK pasta in a large pot of boiling water, following package directions but omitting salt, until almost al dente, 7 to 8min.
  • MELT butter in a large frying pan over medium-high. Add oil, then onion. Stir often until onion starts to brown, about 4 min. Stir in marjoram and thyme. Add wine and cook until absorbed, about 2 min. Pour in broth. Stir in chard, tomatoes and duck. Cook until chard wilts, 4 to 5 min. Stir in pasta. Season with fresh pepper. Transfer to a platter. Sprinkle with parmesan.

Shopping Tip: Confit is a cooking method where meat is cooked in its own fat with herbs and spices over low heat until very tender. It’s cooled and stored in a container completely submerged in fat. To eat, the fat is removed and the meat is placed in a hot pan until it’s warmed through and the skin is crisp. Some supermarkets (like Longo’s) carry duck confit.

All about cooking pasta! Italians cook pasta in lots of boiling water seasoned very generously with salt. It’s important to use a large pot so the pasta can cook without sticking to itself. Never add oil to the pasta water. At Chatelaine, we always test recipes and perform nutritional analyses without salting the water (in order to cut down on overall sodium). If you are watching your sodium intake, omit salt; if not, feel free to salt the cooking water!


Calories 646, Protein 37 g, Carbohydrates 90 g, Fat 19 g, Fibre 15 g, Sodium 871 mg. Excellent source of Vitamin B6
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