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Pasta with cherry tomatoes, duck confit and Le Calumet

4 to 6 portions


  • 450 g (1 lb) tagliatelle
  • 2 confit duck thighs
  • 4 cloves garlic, minced
  • 2 shallots, chopped
  • 250 ml (1 cup) duck or chicken stock
  • 500 ml (2 cups) cherry tomatoes, halved
  • 85 ml (1/3 cup) fresh basil, chopped
  • 210 g (7 oz) Le Calumet, shaved or grated
  • Salt and freshly ground pepper


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  • Heat the duck thighs on a baking sheet.
  • In a large saucepan of boiling salted water, cook the pasta as directed on the package.
  • While the pasta is cooking, remove the skin of the duck once it has cooled, debone and shred the flesh.
  • Keep the duck fat found in the package and under the skin. Discard the skin and bones.
  • When the pasta is cooked, drain with a colander and set aside.
  • In the saucepan used for pasta, melt the duck fat and brown the shallots and garlic.
  • Add the stock and the duck meat. Bring to a boil.
  • Stir in the cooked pasta, cherry tomatoes and basil. Stir and heat well.
  • Adjust seasoning, top with Le Calumet cheese shavings and serve.

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