linguine with slow-roasted duck.

What happens when you go through your freezer, and you stumble upon some gems you had forgotten about? Like duck breasts… you search for recipes of course… 😉 This is exactly what happened in this week, and it s happened that we had a few friends coming over for dinner yesterday. I decided I didn’t want to make the conventional duck breast, so off searching I went, and stumbled upon this gem of a recipe!

I made it with great success, with a few tweaks, of course. So here goes:

1 packet of tagliatelle
4 slow roasted duck breasts* (the recipe called for legs, which would be way more awesome, but I didn’t have those at the ready)
4 finely chopped garlic cloves
1 tbsp butter (the good stuff)
1 – 2 tbsp duck fat (the better stuff)
Freshly ground black pepper
Fresh ginger (about a teaspoon)
1 – 2 tbsp lemon juice
Freshly chopped parsley

*To slow-roast the duck:

Slice into the skin to render the fat properly, salt all over generously (I used some falksalt for this). Place skin side up in an ovenproof dish, and be careful to not overlap the duck. Cook for about 90 minutes at 150 C, then turn up the heat to 190 C for about 15 minutes. Or until the duck is nice and golden brown. Remove the duck from the oven and rest for 15 minutes.

Slice the duck into small pieces (think ‘easy to eat’)
Heat up a pan, add the butter and duck fat, the duck meat and skin, and let it mingle
Add the garlic and ginger and cook through (the garlic should get some colour)
Cook the past as per instructions

When the pasta is cooked, drain, and then toss the meat and the pasta together. make sure the the pasta is well-coated. If not, add some more duck fat. Add black pepper and lemon juice. Then add the parsley.

Serve immediately with some freshly grated parmesan.

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