Dinner · French · 10 min
Pan-Seared Duck Breast with Braised Carrots and Savory Mushroom Reduction
- Calories
- 752
- Protein
- 69g
- Carbs
- 77g
- Fat
- 21g
Ingredients
- 292.7 g Duck, wild, breast, meat only, raw
- 65.7 g WHOLE WHEAT RIGATONI PASTA
- 216.5 g Carrots, raw
- 58.0 g TOMATO AND CREMINI MUSHROOM SAUCE
- 6.2 g Oil, sesame, salad or cooking
Method
- 01Score the skin of the duck breast in a cross-hatch pattern, being careful not to cut into the meat. Season lightly with salt and pepper.
- 02Place duck breast skin-side down in a cold skillet. Turn heat to medium-low and render the fat slowly until the skin is deep golden brown and crisp, about 8-10 minutes. Flip and cook for another 3-4 minutes until medium-rare. Remove to a board to rest.
- 03Meanwhile, boil the whole wheat rigatoni in salted water until al dente. Drain, reserving a splash of pasta water.
- 04In the same pan used for the duck, discard all but a teaspoon of fat. Add carrots and sauté until slightly softened. Stir in the tomato and cremini mushroom sauce and a dash of white wine (or water) to deglaze the pan, scraping up any browned bits.
- 05Toss the cooked pasta into the sauce, incorporating the reserved pasta water to emulsify. Fold in the sesame oil for aroma.
- 06To plate, serve the pasta topped with sliced, rested duck breast and the tender braised carrots. Garnish with fresh herbs.
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