Creamy Duck Spaghetti Recipes

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CREAMY CARBONARA



Creamy Carbonara image

This Creamy Carbonara recipe is a plate of heavenly, creamy pasta. Silky spaghetti with crispy pancetta in a super creamy and cheesy sauce. Simply delicious and so easy to make at home.

Provided by Joanna Cismaru

Categories     Main Course

Time 30m

Number Of Ingredients 7

8 ounces spaghetti (uncooked)
6 ounce pancetta (chopped)
2 cups half and half
2 large egg yolks
1 ½ cups Parmesan cheese (freshly grated, plus more for garnish)
1 teaspoon pepper (freshly ground)
4 tablespoon basil (chopped)

Steps:

  • Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package instructions. Drain and set aside.
  • Add the pancetta to a large skillet and saute over medium-low heat until crisp, about 8 minutes. Transfer the pancetta to a bowl using a slotted spoon.
  • Add the half and half to the skillet and bring to a simmer. Whisk the egg yolks into the sauce. Whisk in the Parmesan cheese. Stir in the black pepper. Taste for salt and season if needed. I find no salt is needed since the cheese adds plenty of saltiness.
  • Add the cooked spaghetti, bacon and basil to the skillet and toss well to combine.
  • Garnish with more Parmesan cheese if desired and serve immediately.

Nutrition Facts : Calories 721 kcal, Carbohydrate 49 g, Protein 31 g, Fat 43 g, SaturatedFat 21 g, Cholesterol 190 mg, Sodium 939 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CREAMY DUCK SPAGHETTI



Creamy Duck Spaghetti image

This creamy duck spaghetti is the perfect blend of a well-rounded pasta with the rare twist of duck.

Provided by Bistrocrate

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 25m

Yield 6

Number Of Ingredients 6

1 pound ground duck meat
1 (32 ounce) carton chicken broth (such as Progresso®)
1 (28 ounce) can crushed tomatoes with basil (such as Muir Glen®)
12 ounces spaghetti
½ cup heavy whipping cream
¼ teaspoon red pepper flakes

Steps:

  • Heat a large saucepan over medium-high heat; add ground duck. Cook and stir until no longer pink, 5 to 7 minutes. Drain and discard fat.
  • Stir chicken broth, crushed tomatoes, spaghetti, heavy cream, and red pepper flakes into the duck. Reduce heat to medium. Cook, stirring frequently, until pasta is tender and sauce is thick and creamy, 15 to 20 minutes.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 52.7 g, Cholesterol 48.5 mg, Fat 10.4 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 5.2 g, Sodium 909.2 mg, Sugar 2.3 g

SMOKED DUCK, SWEET CORN, AND MUSHROOM PASTA



Smoked Duck, Sweet Corn, and Mushroom Pasta image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons duck fat
1 cup minced onions
2 ears sweet corn
4 cups assorted exotic mushrooms
Salt and black pepper
1 pound smoked duck, julienned
1 tablespoon chopped garlic
2 cups heavy cream
1 pound angel hair pasta
1/2 cup grated Parmigiano-Reggiano
Drizzle white truffle oil
2 tablespoons chopped chives
Fresh truffle shavings, for garnish, optional

Steps:

  • Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
  • Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve.

TAGLIATELLE PORCHINI & DUCK



tagliatelle porchini & duck image

tagliatele duck it is a perfect dish easy to make absolutly dilishes any one can doit.

Provided by benjamin6216

Time 30m

Yield Serves 4

Number Of Ingredients 10

200 gr of duck breast, or a large one
30 gr of dried porchini mushroom
500 gr of tagliatelle egg pasta
80gr of fine diced white onion
2 cloves of garlic
500 gr of cooked tomato sauce
200 ml of double cream
salt
black pepper
grated parmesan

Steps:

  • Pre heat frying pan, fry the duck breast on both sides. Remove and slice in to 0.5 cm slices
  • Using the same frying pan, add the garlic till it gets brown and remove it. Then add the onions,stir till soft, add the duck slices and the porchini mushrooms with 50ml of water from the porchini to give more flavour. cook for 3 to 4 minutes till the stock reduced. Then add the tomato sauce and cream. Season to your liking with salt and pepper. Turn the heat low.
  • Place a sauce pan in the cooker with water, bring it to boil, then add the pasta with two tea spoons of salt and a table spoon of veg oil so it prevents pastas to stick together. Stir every two minutes so they don't stick.
  • When pastas are cooked, drain them, then put in to the sauce giving a good stir. Then serve with some grated parmesan in

PAN-FRIED DUCK BREAST WITH CREAMY WHITE BEANS



Pan-fried duck breast with creamy white beans image

Spiked with crispy bacon, rosemary and spinach, these creamy beans are a great match for a crispy-skinned duck breast. A delicious comforting dinner, on your table in minutes.

Provided by Jamie Oliver

Categories     Duck Recipes     Romantic meals     Dinner for two     Pork     Spinach

Time 20m

Yield 2

Number Of Ingredients 7

1 x 250 g free-range duck breast
2 rashers of higher-welfare smoked streaky bacon
2 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
1 x 560 g jar of white beans
100 g spinach

Steps:

  • Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
  • Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
  • Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
  • Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
  • Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
  • Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
  • Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.

Nutrition Facts : Calories 459 calories, Fat 15.3 g fat, SaturatedFat 4 g saturated fat, Protein 49 g protein, Carbohydrate 32.6 g carbohydrate, Sugar 3.4 g sugar, Sodium 1.4 g salt, Fiber 9.2 g fibre

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