Seared Duck with Rigatoni
in mushroom sauce0.0(0)
Calories
:Â
1272 kcalProtein
:Â
38.2g proteinTotal
:Â
30 minutesDifficulty
:Â
EasyAllergens:
- Wheat
- Cereals containing gluten
- Hazelnuts
- Nuts
- Milk
- Mustard
- Soya
- May contain traces of allergens
Duck breast is cooked two ways for maximum flavour in this premium pasta recipe.
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 unit(s)
Shallot
1 unit(s)
Garlic
5 grams
Parsley
250 grams
Mushrooms
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
350 grams
Irish Duck Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)5323 kJ
Energy (kcal)1272 kcal
Fat91.1 g
of which saturates29.7 g
Carbohydrate74.3 g
of which sugars7.3 g
Dietary Fiber4.4 g
Protein38.2 g
Salt0.6 g
Potassium3 mg
Calcium26 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the rigatoni.
- Halve, peel and chop the shallot into small pieces.
- Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
- Thinly slice the mushrooms. Bash or roughly chop the hazelnuts.
2
- Score the skin of the duck with a sharp knife. Place in a cold pan, skin-side down.
- Turn the heat to medium-high. Sear the duck until golden brown, 10-15 mins. Then turn and cook for another 2-3 mins.
- Reserve the pan with duck fat to use later, pop the duck into an oven dish and cook for another 12-15 mins.
- Remove from the oven and allow the duck to rest, 1-2 mins.
TIP: Cook for 5-10 mins extra if you'd like it more well done.
3
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins. Reserve a splash of cooking water.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
4
- Put the pan back over medium heat.
- Cook the shallot for 1 min.
- Add the mushrooms and garlic and cook for 7-8 mins, stirring regularly.
- Add the creme fraiche and half the parsley then reduce over a low heat for 2-3 mins. Season with salt and pepper.
5
- Add the rigatoni and the reserved cooking water to the pan with the mushrooms.
- Stir until the pasta is creamy, 1-2 mins.
TIP: Before adding the pasta to the pan, you may wish to keep some of the sauce aside to coat the duck.
6
- Slice the duck and divide between plates. Season to taste with salt and pepper.
- Serve the rigatoni with sauce alongside.
- Sprinkle with the hazelnuts, remaining parsley and cheese.
