Seared duck breast and rocket linguine
For this dish the duck is first pan-fried and then while the meat rests, the pan the duck cooked in is deglazed with sherry vinegar to form the basis of the
sauce for the finished pasta. The sliced duck and rocket leaves are then stirred in for a delicious pasta course.
(Note the Reserva vinegar in the recipe could be swapped for Pedro Ximenez vinegar)
To serve: 4
Time: 25 minutes
2 large duck breasts
450g linguine
3 tbsp Barbadillo Vinagre de Jerez Reserva or Barbadillo Vinagre de Jerez Reserva Ecologico
3 garlic cloves, crushed
2 handfuls rocket
3 – 4 tbsp creme fraiche
handful of fresh basil or tarragon
Preheat the oven to 200C
Pat dry the duck breasts and season them with salt and pepper. Set a frying pan over a medium heat and let it get very hot. Place the duck breasts into the pan, skin side down and cook for 3 minutes until their fat starts to run into the pan. Turn the duck breasts over, let them cook on the stove for a further 2 minutes and then put the pan into the oven. Cook the duck in the oven for 10 minutes – and while that is happening bring a large pan of water to boil, with plenty of salt added.
After the 10 mins roasting time, take the duck pan out of the oven – remembering its handle will be very hot. Lift the duck breasts out with a slotted spoon and set them aside to rest, covered. Be sure to keep in the pan the duck fat that has run out of the meat. Put the pasta into the boiling water.
When the pasta has been simmering for approx 5 minutes, put the pan the duck cooked in back over heat. Return the fat in the pan to a high temperature if it has cooled, then pour in the sherry vinegar, Stir for a minute to deglaze the pan and make the beginnings of a sauce. Add the crushed garlic, season and cook on a low heat taking care the garlic does not burn. Thinly slice the resting duck.
Drain the pasta when it is just about cooked, reserving some of its cooking water. Transfer the pasta to the frying pan and toss it into the deglazed juices along with the sliced duck and rocket. Stir in the creme fraiche and enough of the reserved pasta water to make a smooth sauce. Finish with torn basil (or tarragon) leaves and lots of cracked black pepper. Serve immediately.