Seared duck fillet and Rigatoni
with Mushroom and Hazelnut
The quantities provided above are averages only.
Ingredients
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 unit(s)
Shallot
1 unit(s)
Garlic
5 grams
Parsley
250 grams
Mushrooms
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
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
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
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.
Score the duck breasts on the skin side with the help of a knife. Place them on a cold pan, skin-side down.
Turn on the heat to a medium-high and sear the duck for 10-15 mins, until the skin has got a nice golden-brown colour. Then turn them and cook for another 2-3 mins.
Reserve the pan with duck fat to use later, pop the breasts into an oven dish and cook for another 12-15 mins. Remove from the oven and allow the duck breasts to rest for a few mins.
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.
Put the pan back over medium heat. Cook the shallot for 1 minute.
Add the mushrooms and garlic and cook for 7-8 mins, stirring regularly.
Add the creme fraiche and parsley then reduce over a low heat for 2-3 mins. Season with salt and pepper.
Add the rigatoni and the reserved cooking water to the pan with the mushrooms, then stir well for 1-2 mins, or until the pasta is creamy.
TIP: Before adding the pasta to the pan, you may wish to keep some of the sauce aside to coat the duck.
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 grated cheese.
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