fettuccine with grilled moulard duck breast, pesto, and freshly grated parmesan 

Cooking Directions

Serves 2 - 4 ppl. Prep time: 25 min. Cook time: 25 min.
TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*

1/4 teaspoon salt + some for the duck
Pepper (to taste)
1 LB Linguine
1 DUCKCHAR Moulard Duck Breast
4 cups white mushrooms, sliced
1/2 cup olive oil
5 garlic cloves, chopped
1/2 cup pecorino, grated
1/2 cup pine nuts, toasted
1/2 cup parmesan, grated
2 cups fresh basil leave
1 tablespoon red pepper flakes 

Step 1 - Combine garlic, parmesan + pecorino, salt, pine nuts and basil in food processor. Add olive oil slowly as paste forms.

Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper.

Step 2 - Cook DUCKCHAR Moulard Duck Breast to desired doneness on grill. Place duck on top rack or over indirect heat skin side down. Beware of flames.
Medium rare*: about 6 min.
Done: about 9 – 10 min.

Step 3 - Flip and cook skin side up.
Medium rare*: about 3 min or until internal temperature reaches 135° F.
Done: about 5 min or until internal temperature reaches 165° F.

Step 4 - Cover DUCKCHAR Moulard Duck Breastloosely with foil (4 min). Cut into thin slices.

Step 1 - Cook 1 LB linguine, al dente.

Step 2 - Slice mushrooms, mince garlic, and cook with olive in sauce pan.

Step 3 - Combine linguine, pesto (to taste), red pepper flakes, and mushrooms.

Step 4 - Serve and top with duck, fresh cracked pepper and freshly shaved parmesan.


Safety Advisory
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.