Duck pastrami and pasta
1 servings
Ingredients
| Quantity | 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 | |
Directions
* 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.