# Duck Confit and Wild Mushroom Ragù with Banza Gemelli > Tender duck confit and deeply browned mushrooms fold into a tomato ragù that clings to the twists of chickpea gemelli. A generous handful of parsley lifts the rich sauce—a comforting winter pasta with plenty of texture. - URL: https://www.chezjk.com/recipes/duck-confit-wild-mushroom-ragu-with-banza-gemelli - Author: Jonathan Katzman - Cooked and photographed: 2023-01-31 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Duck Confit and Wild Mushroom Ragù with Banza Gemelli](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F7e0d6c2a0b3340cf.jpg) ## Pulled Duck Confit Prepared confit gives the ragù tender, deeply seasoned meat without a separate overnight cooking project. Keeping the duck in substantial pieces preserves its texture in the sauce. ### Ingredients - 4 prepared duck confit legs, about 2½–3 pounds total, made with gluten-free ingredients ### Instructions 1. Heat the oven to 325°F. Place the duck legs in a snug baking dish with a little of their clinging fat and cover. 2. Warm for 25–35 minutes, or according to the package directions, until heated through and the meat pulls easily from the bones. If reheating refrigerated homemade confit, bring the center to 165°F. 3. Let cool just enough to handle. Remove the bones and skin, then pull the meat into bite-size pieces rather than fine shreds. 4. Reserve the meat and any defatted duck juices for the ragù. ### Notes - You need approximately 3 cups pulled duck. Confit varies considerably in saltiness, so season the finished sauce only after adding it. ## Wild Mushroom and Tomato Ragù Browning the mushrooms separately from the wet ingredients builds savory depth. A restrained amount of tomato and a short simmer keep the sauce focused on duck and mushrooms rather than turning it into a heavy tomato sauce. ### Ingredients - 1 lb mixed mushrooms, such as maitake, oyster, and chanterelle, cleaned and cut into bite-size pieces - 2 tablespoons ghee, divided - 1 medium yellow onion, finely diced - 3 cloves garlic, finely chopped - 1 tablespoon tomato paste - ½ cup dry white wine - 1 14-ounce can whole peeled tomatoes, crushed by hand - ¾ cup unsalted gluten-free chicken or duck stock - 3 sprigs thyme - 1 bay leaf - to taste kosher salt and freshly ground black pepper ### Instructions 1. Heat a wide, heavy sauté pan over medium-high heat. Add 1 tablespoon ghee and half the mushrooms. Spread them out and leave undisturbed until browned underneath, then turn and cook until their released moisture evaporates. Transfer to a bowl and repeat with the remaining ghee and mushrooms. 2. Reduce the heat to medium. Add the onion to the same pan with a small pinch of salt. Cook for 6–8 minutes, stirring and scraping up the mushroom fond, until softened; add a splash of stock if the pan becomes dry. 3. Stir in the garlic for 30 seconds, then add the tomato paste and cook for 1–2 minutes until brick-red. 4. Add the wine and scrape the bottom of the pan. Simmer until reduced by about half. 5. Add the tomatoes, stock, thyme, bay leaf, and browned mushrooms. Simmer uncovered for 20 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens. 6. Fold in the pulled duck and any reserved defatted juices. Simmer gently for 5–8 minutes, adding stock or water if necessary to keep the ragù loose enough to coat pasta. 7. Remove the thyme stems and bay leaf. Taste before adding salt, then season with black pepper. ### Notes - Use only commercially sourced or expertly identified wild mushrooms; cultivated mushrooms work well here. - If the sauce tastes sharp, simmer it a little longer before adjusting seasoning. If it is heavy or flat, a small squeeze of lemon at the table can brighten it. ## Banza Gemelli with Parsley The gemelli's twists hold the chunky ragù. A brief final toss brings the sauce and pasta together without overcooking the more delicate chickpea pasta. ### Ingredients - 12 ounces Banza chickpea gemelli - ½ cup flat-leaf parsley leaves and tender stems, roughly chopped - as needed kosher salt for the pasta water ### Instructions 1. Bring a large pot of water to a boil and salt it moderately, remembering that the duck is already seasoned. 2. Add the gemelli and cook according to the package directions, stirring gently and checking early. Stop when just tender with a slight bite. 3. Reserve 1 cup cooking water, then drain well. Do not leave the cooked pasta sitting in the colander. 4. Add the pasta to the hot ragù and fold together gently over low heat for 30–60 seconds. Add reserved cooking water a few tablespoons at a time until glossy and lightly saucy rather than stiff. 5. Fold in half the parsley and reserve the rest for serving. ### Notes - Chickpea pasta can soften quickly; finish the sauce before draining the pasta and avoid a prolonged simmer after combining. ## Overall Timing / Workflow Warming the confit while building the sauce keeps this a practical dinner, with the pasta cooked only when everything else is ready. ### Instructions 1. 0:00 — Heat the oven and start warming the duck. Clean and cut the mushrooms, dice the onion, and prepare the remaining sauce ingredients. 2. 0:10 — Brown the mushrooms in batches, then build the tomato ragù. 3. 0:30 — Pull the warmed duck from the bones while the sauce simmers. Bring the pasta water to a boil. 4. 0:40 — Add the duck to the ragù and adjust its consistency. Cook the gemelli once the sauce is ready. 5. 0:50–0:55 — Drain, gently toss the pasta with the ragù, and serve immediately with parsley. ## Plating Wide, shallow bowls show the mushrooms and duck while keeping the pasta nestled in its sauce. ### Instructions 1. Divide the sauced gemelli among four warm, shallow bowls, distributing the duck and mushrooms evenly. 2. Spoon any remaining ragù over the top and finish generously with the reserved parsley. Leave the bowl rims clean and serve hot. ## Leftover Path The ragù reheats well, while keeping extra pasta separate protects its texture. ### Instructions 1. Refrigerate leftovers in shallow, airtight containers within 2 hours. Keep any untossed ragù separate from pasta and use refrigerated leftovers within 3–4 days, or sooner if required by the confit's original storage timeline. 2. Reheat ragù gently with a splash of stock or water until it reaches 165°F. Add cooked pasta only near the end and fold gently until hot. 3. Freeze extra ragù without pasta for up to 3 months. Thaw in the refrigerator and serve with freshly cooked gemelli and fresh parsley. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.