Duck breast with pappardelle

It’s not the best-looking dish but I can assure you: the taste makes you forget about the appearance.

INGREDIENTS (serves 3)

3 duck breasts, skin on

2 tbsp (possibly dark) honey

250g pappardelle

1 tbsp sesame seeds

For the rub

1½ tsp black peppercorns

1 tsp ground cumin

1 tsp red chilli flakes

1 tsp  ground ginger

salt and freshly ground black pepper

METHOD:

1. Pat the duck breasts dry and score the skin into a fine crisscross. Rub them with salt and freshly ground pepper.

2. Lightly crush the peppercorns in a mortar and combine with the remaining rub ingredients.

3. Coat all sides of the duck in the spice mix, place aside for at least 30 minutes.

4. Warm and thin the honey slightly with a drop of hot water, and keep it ready with a basting brush. 

5. Meanwhile, bring a large pan of water to the boil and cook the pappardelle following the instructions on the package.

6. Place the duck (skin side down) in the cold pan and let the fat melt out on low heat. About 5 minutes later you can raise the temperature a bit higher and cook the breasts for another 5 minutes until the skin gets thin and gains a light-golden colour. Pour off most of the fat and leave about 1-2 tablespoons in the pan, flip the duck and cook the other side for about 3-4 minutes meanwhile, brush the warm honey over the crispy skin. After a couple of minutes more, flip the breasts again and brush the skinless side too with the honey and leave for about one minute. Remove from the pan from the heat, saving all the spicy-sweet oil. Place the duck breasts on a clean plate cut them into thin slices (about 5mm thick) and keep the juice. Transfer the slices to the serving plates and pour the juice back into the pan. Add the sesame seeds and heat them up.

7. Drain the pasta and transfer it into the pan. Mix it with the sauce well, let the pasta soak up a bit of the juice and divide between the serving plates.

You can serve it with smashed cucumber salad…if it seems a good idea for you.

(I don’t insist)

INGREDIENTS

½ cucumber

Big pinch each of salt and sugar

2 tbsp sesame seeds

1 tbsp toasted sesame oil

½ tsp chilli oil

Dash of dark soy sauce

Dash of light soy sauce

½ tsp rice vinegar

¾ tsp honey

1 small garlic clove

METHOD:

Cut the cucumber in half lengthways, scoop out the seeds, then gently bash them half with a rolling pin, cut side down. Cut into 2cm slices, then toss with a big pinch of salt and sugar, and leave for about 30 minutes.

Mix the remaining ingredients of the salad and stir thoroughly. Drain the cucumber, pat dry and toss in the sauce. Cover and refrigerate for at least 30 minutes or until you are ready to serve.