Ingredients:

1 cup Cabbage Patch Kimchi, finely diced 

1 small white onion, peeled and diced 

1 tsp avocado oil or duck fat 

3 tbsp flour 

Salt to taste 

Pepper to taste 

1 cup whipping cream 

3 cups 2% milk 

2 cups (approx 350g) packed, grated Pete’s Aged Cheddar, divided 

2 cups (approx 350g) packed, grated Gruyere cheese, divided 

¼ cup cilantro, stem removed and chopped (optional)

280g package Brome Lake Ducks – Duck Leg Confit, bone and skin removed, chopped 

½ cup panko style breadcrumbs 

500 g Rummo Orecchiette Pasta, cooked in salted water, drained and rinsed 

Garnish: 

Cilantro leaves

Sliced green onion 

Sliced red finger chili pepper 

Directions:

Preheat oven to 375°F. In a heavy bottom sauce pot, heat oil over medium heat. Add onion and cook, stirring 1-2 minutes until beginning to soften. Season lightly with salt and pepper. Add in kimchi and cook, stirring, until most of the moisture has cooked out and it’s beginning to stick to the pan. Sprinkle in flour and cook while stirring 2-3 minutes until beginning to brown and smells “baked”. Slowly add in milk, whisking gently until fully incorporated. Add in cream, whisking gently. Allow to come almost to a boil, remove from heat and stir in 1 ½ cups, each of gruyere and aged cheddar. Fold in duck and cilantro. Stir in pasta, test for seasoning and adjust if necessary. Pour mixture into 9”x13” or similar dish (I used a cast iron skillet), top with remaining cheese and breadcrumbs. Bake until golden, about 10-15 minutes. Serve immediately. Enjoy!

Recipe created by Chef Dany Duguay