Bucatini with Duck

it: Anatra alla Veneziana


  • 1 15 oz package of frozen duck breast fillets
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 sprigs rosemary
  • 7 Tbsp brandy
  • 1 green peppercorns
  • 1/2 lb bucatini pasta
  • 3/4 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • Salt
For the garnish:
  • Bay leaves
  • Rosemary
Serves 4; Preparation: 20 minutes; Cooking: 35 minutes; Level of Difficulty: Medium
  • Skin the duck and remove the fat if necessary. Cut into even-sized 1/4 inch cubes.
  • Peel the garlic. Heat the olive oil in a large pan and add the garlic and green peppercorns. Sautй for 2-3 minutes and scatter the rosemary on top. Leave to let the flavors meld together for a short while.
  • Next, add the cubed duck to the mixture. Cook for 10-15 minutes and stir well until all the liquid has been absorbed.
  • Pour in the brandy and season with salt. Gradually add the cream, and cook for a further 5 minutes, stirring constantly.
  • Boil the bucatini in plenty of salted water until al dente and drain.
  • Mix the bucatini with the duck sauce. Sprinkle the grated parmesan over the top, garnish with bay leaves and rosemary, and serve hot.
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