Smoked Duck Breast Penne
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Ingredients
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300 g penne or pasta of your choice
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2 tbsp olive oil
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1 cup diced or thinly sliced onion (I used green, using the tops as garnish)
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4 large mushrooms, cremini or shiitake, sliced
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2-3 cloves garlic, chopped
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1/4- 1/2 tsp chili flakes
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1 pint cherry or grape tomatoes, halved
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salt and pepper
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1/2 cup grated parmesan cheese ( extra for garnish)
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1 Seed to Sausage Smoked Duck Breast
Directions
Cook the pasta in salted water. Save at least 1/2 cup of the pasta water.
Heat the oil and sauté the onion and mushrooms until tender. Add the garlic and chili flakes and cook for 1-2 minutes. Add the tomatoes and cook about 5 minutes. Stir the drained pasta into the vegetable mixture and stir to combine and allow the pasta to absorb the flavours.Season with salt and pepper. Add the reserved pasta water to achieve the sauciness you desire.
Place the duck breast skin side down in a cool skillet. Turn the heat to medium high and cook for 8-10 minutes or until the skin is as crisp as you like. Let it stand for 2 minutes then thinly slice and place on top of your pasta. You could also dice the duck and stir it into the pasta.
Garnish with some parmesan cheese, pepper and reserved green onion tops or parsley.