Yield: 1 servings
|¼ cup||garlic-infused olive oil|
|2.00 tablespoon||chopped shallots|
|1.00 \N||pastrami-cured duck breast; see * note|
|1.00 tablespoon||chopped thyme|
|1 \N||(plus thyme sprigs for garnish)|
|¼ pounds||linguine; cooked, drained,|
|1 \N||; and tossed in oil|
|1 \N||salt; to taste|
|1 \N||freshly ground black pepper; to taste|
|2.00 \N||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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000