Duck Fusilli with Pecan Crumbs.
This is the perfect meal to have on this very unseasonably cold day. Not an outright winter warmer dish but light, fresh and full flavoured. An easy midweek meal but the crispy, succulent duck breasts and the spicy crunchy crumbs have turned it into a super duper special plate of delicious food.
Serves 4
Preparation:
100g of pasta per person.
The base.
2 cloves chopped garlic.
1 sliced onion.
5 sliced tomatoes.
1 sliced pepper.
4 rashers sliced bacon.
The seasoning.
1tbsp paprika.
1/2tsp cayenne pepper.
Salt/pepper.
1tbsp balsamic vinegar.
1tbsp soy sauce.
Pecan Crumbs.
In a frying pan, with 2 tablespoon of olive oil, fry
-2 rashers sliced bacon,
-50g finely chopped bread,
-50g chopped pecans,
-1tsp cayenne pepper (adjust according to your taste).
Cook, stirring occasionally until golden brown.
Leave aside.
In a large saucepan, with a tablespoon of olive oil, add
-the base ingredients.
Cook, stirring occasionally, until the vegetables have softened, add
-seasoning.
Stir well to combine, add
-cooked pasta.
Cook, stirring occasionally to coat the pasta in the vegetables.
Taste and adjust the seasoning.
Stir through 1tbsp chopped chives.
The Duck.
2 duck breasts, score the skin, season with salt and pepper.
Place the duck, skin side down, in a large, cold frying pan, without oil, place the pan on medium-high.
Cook for about 2 1/2 minutes on each side.
Place in 200c fan forced for around 7 minutes.
Leave to rest and slice thinly.
To serve.
Spoon the pasta into a serving dish.
Add the sliced duck.
Top with the pecan crumbs.
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