Ingredients:

• 1 pound pasta
• 1 or 2 slow roasted duck legs
• 4 finely chopped garlic cloves
• 1/4 teaspoon chopped fresh rosemary, optional
• 1 tablespoon butter
• 1 to 2 tablespoons duck fat
• Salt
• Freshly ground black pepper
• Lemon zest
• 1 to 2 tablespoons lemon juice

Instructions:

1. Put a large pot of salted water on to boil for the pasta (4 quarts of water, 2 Tbsp salt).
2. While the water is heating, pick all of the meat off the slow-cooked duck legs and reserve the skin. Tear the meat and skin into smallish pieces.
3. Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Lower the heat to medium.
4. Put the pasta in the boiling water. Stir it from time to time.
5. Add the garlic and rosemary (if using) to the sauté pan. Cook for a minute, or until fragrant and just beginning to brown at the edges, then remove from heat.
6. Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Return the heat to medium. Toss the pasta in the sauté pan, making sure it is well coated. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want.Serve immediately with the lemon zest sprinkled on top.