Duck Carnitas & Fettuccine Pasta
Indulge in the exquisite blend of flavors in this decadent dish. It features tender carnitas-style duck leg confit served over fettuccine pasta in a rich cream sauce. Oyster mushrooms and sun-dried tomatoes add earthiness, while a sprinkling of fresh herbs on top helps cut through all the richness, creating a truly balanced, harmonious dining experience.
Nutritional facts
Protein
45g
Carbs
85g
Calories
1350kcal
Fat
90g
Ingredients
Duck Leg Confit, Bay Leaf, Sun Dried Tomatoes, Oregano, Fettuccini, Onion Powder, Garlic, Orange, Heavy Cream, Onion, Kosher Salt, Chile de Arbol, Chicken Base, Light Brown Sugar, Green Onion, Basil, Canola Oil, Oyster Mushrooms
Contains milk, wheat, soybeans.
Reviews
4.2
Based on 161 reviews
Second time we received this since our last negative review. Flavor and contents were improved significantly. A lot LESS onion flavor and green onions, which was good, and the sun dried tomatoes didn’t overwhelm the dish this time. The duck was perfectly seasoned and it was delicious! Please keep it up!
YP · 05/05/26
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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