Pappardelle With Pan Fried Duck Breast Burnt Butter

This delightfully delectable duck recipe is proudly brought to you by Taste.com.au and Pyrex

The ingredient of Pappardelle With Pan Fried Duck Breast Burnt Butter

• 2 x 200g duck breasts skin on
• 2 tsp brown sugar
• 1 2 tsp sea salt
• 350g pappardelle
• 2 bunches asparagus trimmed thinly sliced diagonally
• 100g unsalted butter
• 1 4 cup picked small flat leaf parsley leaves
• 1 garlic clove crushed
• 45g 1 3 cup walnuts kernels
• 2 tsp honey

The Instruction of pappardelle with pan fried duck breast burnt butter

• begin by preheating your oven to 200u00b0c 180u00b0 fan forced then evenly coat your crunchy walnuts in honey in your pyrex 2 cup measuring jug resisting the urge to munch on them right then and there place them in a small lined tray with baking paper and roast for 10 minutes or until they become beautifully golden and covered in a warm sticky layer of caramel roughly chop them and set them aside reduce oven temperature to 180u00b0c 160u00b0 fan forced
• score your succulent duck breasts with your pyrex 17 cm santuko knife and gently massage a mixture of brown sugar and salt evenly into the notched skin
• heat a large non stick frying pan over a medium heat add the duck skin side down and cook for 6 8 minutes or until skin is crisp and fat has rendered down turn and cook for 5 minutes then place in oven for a further 5 minutes
• remove your crispy skinned tender duck from the pan and rest it for 5 minutes on a clean board covering it with foil once fully rested thinly slice your juicy duck breasts sneaking the crispiest end bit for yourself
• meanwhile cook the pappardelle until al dente in lightly salted water adding your expertly sliced asparagus sprigs for the last 2 minutes of cooking time before draining and returning to the pan
• meanwhile place a small saucepan on a medium heat and warm butter until it starts to foam add fresh chopped parsley and heat until the butter begins to turn a gorgeous golden brown and parsley is crisp use your pyrex garlic press to add garlic give it a theatrical swirl and remove from the heat
• add the burnt butter to the steaming hot pasta and toss to coat season with sea salt and freshly cracked black pepper finally finish your delightfully delicious duck with a sprinkle of caramelised walnuts on each of your four plates

Nutritions of Pappardelle With Pan Fried Duck Breast Burnt Butter

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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