Moulard Duck Breast Pesto Fettuccine
2 - 4 ppl
1 DUCKCHAR Moulard Duck Breast
1/4 teaspoon salt + some for the duck
Pepper (to taste)
1 LB Linguine
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.