fettuccine with mushrooms, grilled moulard duck breast, truffle oil and red pepper flakes

Prep time
20 min

Serves
2 - 4 ppl

Cook time
25 min


Ingredients

1 DUCKCHAR Moulard Duck Breast
Salt (to taste)
Pepper (to taste)
1 LB Linguine
1 TB olive oil
3 TB truffle oil
4 cups white mushrooms, sliced
5 garlic cloves, minced
1 TB red pepper flakes
3 TB truffle oil

Cooking Directions

DUCK:
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.

PASTA:
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, red pepper flakes, truffle oil, garlic and mushrooms.

Step 4 - Serve and top with duck and freshly cracked pepper.