duck pastrami and pasta
- Categories
- Essnce04
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Garlic-infused olive oil |
| 2 tablespoons | Chopped shallots |
| 1 | Pastrami-cured duck breast; see * Note |
| 1 tablespoon | Chopped thyme |
| (plus thyme sprigs for garnish) | |
| ¼ pounds | Linguine; cooked, drained, |
| ; and tossed in oil | |
| Salt; to taste | |
| Freshly ground black pepper; to taste | |
| 2 | Ablespoons Grated Parmesan cheese |
* Note: See the "Turkey Pastrami" recipe which is included in this collection.
Heat oil in a small saute pan, add shallots, stirring for 1 minute. Add duck pastrami and chopped thyme. Stir and cook for 3 minutes. Add cooked linguine, toss to combine and season with salt and pepper, to taste. Serve sprinkled with Parmesan cheese and garnished with thyme sprigs. Yield: 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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