Bruschetta Duck Breast

Informations supplémentaires

40 min. | 871 kcal | intermediate | Signature, Needs a blender, Family | 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