Duck pastrami and pasta

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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