Duck pastrami & pasta

Yield: 1 servings

Measure Ingredient
¼ cup garlic-infused olive oil
2.00 tablespoon chopped shallots
1.00 pastrami-cured duck breast; see * note
1.00 tablespoon chopped thyme
1 (plus thyme sprigs for garnish)
¼ pounds linguine; cooked, drained,
1 ; and tossed in oil
1 salt; to taste
1 freshly ground black pepper; to taste
2.00 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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