Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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@...
08-03-1996
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