Unusual and luxurious carbonara with white truffle and duck breast

Unusual and luxurious carbonara with white truffle and duck breast might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 26g of protein, 70g of fat, and a total of 923 calories. For $9.59 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. 96 people have made this recipe and would make it again. Head to the store and pick up truffle oil, pecorino romano, salt, and a few other things to make it today. It is brought to you by en.julskitchen.com. From preparation to the plate, this recipe takes roughly 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is super. Similar recipes include Tarragon Seared Duck Breast; Potatoes Sauteed In Duck Fat; Roas, Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry, and Braised Duck Legs and Sautéed Duck Breast.

Servings: 8

Preparation duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the duck breast on a dish, cut the skin with a criss-cross pattern and season generously with sea salt and freshly ground black pepper. Rub the seasoning well all over the meat.Heat a nonstick skillet over high heat and when it is hot put the duck breast in the center, skin side down. Sit a lid or a plate, which should be slightly smaller than the frying pan, on the meat and weigh it down with something heavy. I used a package of 1 kg of sugar! Cook the meat for about 8 minutes, until the skin is crisp and golden brown. Then remove the lid and turn the breast, cooking it for 4 up to 5 minutes more on the other side. Take the duck out of the pan and put it aside. Save a tablespoon or two of duck fat.Cook the pasta in boiling salted water until al dente, drain it and save a ladle of the cooking water.Whisk the egg yolks in a bowl and cut the duck breast into cubes.In a large skillet over medium heat toss the spaghetti, the egg yolks and the duck breast, if required add a few tablespoons of the cooking water to stir.When the yolks have covered in a silky and smooth yellow cream the spaghetti, remove from heat and season with a generous sprinkling of grated pecorino cheese, plenty of ground black pepper and thin slices of white truffle.Serve immediately and enjoy your meal.

 

Step by step:

1. Put the duck breast on a dish, cut the skin with a criss-cross pattern and season generously with sea salt and freshly ground black pepper. Rub the seasoning well all over the meat.

2. Heat a nonstick skillet over high heat and when it is hot put the duck breast in the center, skin side down. Sit a lid or a plate, which should be slightly smaller than the frying pan, on the meat and weigh it down with something heavy. I used a package of 1 kg of sugar! Cook the meat for about 8 minutes, until the skin is crisp and golden brown. Then remove the lid and turn the breast, cooking it for 4 up to 5 minutes more on the other side. Take the duck out of the pan and put it aside. Save a tablespoon or two of duck fat.Cook the pasta in boiling salted water until al dente, drain it and save a ladle of the cooking water.

3. Whisk the egg yolks in a bowl and cut the duck breast into cubes.In a large skillet over medium heat toss the spaghetti, the egg yolks and the duck breast, if required add a few tablespoons of the cooking water to stir.When the yolks have covered in a silky and smooth yellow cream the spaghetti, remove from heat and season with a generous sprinkling of grated pecorino cheese, plenty of ground black pepper and thin slices of white truffle.

4. Serve immediately and enjoy your meal.

Nutrition Information:

covered percent of daily need