Confit duck leg with penne, spinach and tomato

Ingredients

Store Cupboard

Oils & Vinegars

  • 55ml of sunflower oil
  • 1 tbsp of vinegar
  • 1 dash of rapeseed oil

Dairy

  • 2 tbsp of double cream
  • 50g of salted butter

Beverages

  • 1 dash of Marsala wine

Cereals, Grains & Pasta

  • 600g of penne pasta