Bruschetta Duck Breast
with spinach and almond pesto pasta with roasted broccoli and parmesan
Informations supplémentaires
40 min.
|
871 kcal
|
intermediate
|
|
Printable version
1. Cook the duck
Preheat the oven to 400°F. Score the fat of the duck without piercing through to the flesh. Put the fat side down in a pan and cook for 15-18 minutes over low heat. The fat will render and become crispy. Beware of splattering. Flip the breast, cover and cook for 8-10 minutes or until the desired tenderness. Season with salt and pepper.
2. Setup
Cut the tomatoes into small pieces. Chop the shallot and 1/4 of the basil. Cut the lemon into wedges. Cut the broccoli into small pieces. Place the broccoli on a baking sheet lined with baking paper. Add a drizzle of oil, half the parmesan, salt and pepper. Bake in the oven for 12-15 minutes until browned.
3. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 3-5 minutes until tender. Drain.
4. Make the bruschetta preparation
In a bowl, mix the tomatoes with the shallot, chopped basil, a drizzle of oil, 1-2 tbsp. of balsamic vinegar, salt and pepper. Reserve.
5. Prepare the pesto
In a food processor, add the garlic, spinach, almonds, remaining parmesan, juice of half a lemon and 1/3 2P | 1/2 3P cup of oil. Blend everything into a pesto. Season to taste. Mix the cooked pasta with the pesto and broccoli.
6. Plate your dish
Slice the duck and garnish with the bruschetta preparation. Serve with the pesto pasta and a wedge of lemon. Bon appétit!
2unitDuck Breast(s)
200gCherry Tomatoes
1unitBasil
1unitGarlic Clove(s)
30gSlivered Almonds
40gBaby Spinach
180gEgg Pappardelle Pasta
30gGrana Padano Cheese
0.5unitShallot
0.5unitLemon
0.5unitBroccoli
What you need
sheet pan, pan, pot, strainer, food processor, tongs, bowls
871 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
79g
26%
fat
33g
51%
cholesterol
146mg
49%
fiber
6g
24%
protein
41g
saturated
8g
40%
sodium
412mg
17%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg