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Pappardelle with pan-fried duck breast & burnt butter
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try this amazing duck recipe from Taste.com.au and Pyrex for pure delight.
Ingredients:
  • 2 x 200g duck breasts, skin on
  • 8.00 gm brown sugar
  • 1.20 gm sea salt
  • 350g pappardelle
  • 2 bunches asparagus, trimmed, thinly sliced diagonally
  • 100g unsalted butter
  • 62.50 ml picked small flat-leaf parsley leaves
  • 45g (1/3 cup) walnuts kernels
  • 14.40 gm honey
Instructions:
  • Preheat your oven to 200°C (180°C fan-forced). Coat walnuts in honey in a Pyrex 2 Cup Measuring Jug, then spread them on a lined tray. Roast for 10 minutes until golden and caramelized. Chop roughly and set aside. Reduce oven temperature to 180°C (160°C fan-forced).
  • Using your Pyrex 17 cm Santuko Knife, score the duck breasts and delicately rub a blend of brown sugar and salt over the scored skin.
  • Preheat a large non-stick frying pan over medium heat. Place the duck in the pan skin side down and cook for 6-8 minutes until the skin is crispy and fat has rendered. Flip the duck and cook for 5 more minutes, then transfer to the oven for an additional 5 minutes.
  • Take out your succulent, crispy-skinned duck from the pan, let it rest on a clean board covered with foil for 5 minutes. Slice the juicy duck breasts thinly, saving the crispiest piece for yourself.
  • Cook the pappardelle in lightly salted water until al dente. Add the expertly sliced asparagus sprigs for the final 2 minutes of cooking. Drain and return to the pan.
  • Place a small saucepan over medium heat. Melt butter until it foams, then add fresh chopped parsley. Cook until the butter turns a beautiful golden brown and the parsley crisps up. Use your Pyrex Garlic Press to add garlic, give it a swirl, and then remove from the heat.
  • Combine the browned butter with the hot pasta and toss to coat. Season generously with sea salt and freshly cracked black pepper. Finish by sprinkling caramelized walnuts over each of the four plates of your delectable duck.

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