Skip to main content
CookUnity logo

Duck Carnitas & Fettuccine Pasta

by Tlacualli .

View Profile

Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

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

54g

Carbs

101g

Calories

1570kcal

Fat

104g

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

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 125 reviews

Previous slide
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Tender and tasty. A few bones.

Sharon · 08/16/25

Next slide

More Tlacualli .'s delicious meals

Previous slide
Next slide

About Tlacualli .

Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, 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. Chef Lopez "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. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.

You can find Tlacualli .'s meals in...

Similar meals you may like

Previous slide
Next slide