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

Cooking Directions

Serves 2 - 4 ppl. Prep time: 20 min. Cook time: 25 min.
TIP: we love DUCKCHAR Moulard Duck Breast cooked medium rare*

Salt (to taste)
Pepper (to taste)
1 LB Linguine
1 DUCKCHAR Moulard Duck Breast
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

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

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

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.