With Great Travel, Comes Greater Inspiration
Many months ago, we went on a trip that felt a little more “adult” than our previous adventures. We replaced our late nights out with early morning croissants and coffee, visited a science museum and even left a concert early because our feet hurt and we were ready to hit-the-hay. While the tell tale signs of adulthood have been knocking at our door for years, we are finally starting to appreciate the slower pace it brings.
With this newly discovered contentment, comes a taste for the kind of food that nourishes as well as comforts. Don’t get me wrong…we will totally Door Dash some late night takeout while on vacation. However, there is something about getting dressed up for a high quality meal, sitting under candle light and having the full experience of being served something people are proud of.
It was on this trip that we had the best Cacio e Pepe we have ever had in our lives. We knew immediately that we needed to recreate our own take on such a perfect pasta. For those unfamiliar with this dish, Cacio e Pepe translates to “cheese and pepper”. A simple pasta dish that when done right is so silky, beautiful and comforting. Pasta, Pecorino Romano and freshly ground black pepper along with the starchy pasta water are all you need. It is delicious on its own, or as a bed for a perfectly seared duck breast.
Time To Empty the Freezer
When deer season rolls around in the Brokenstraw, we take stock of what we currently have lingering in the freezer before it starts to fill up again. This time we found some mallard duck breasts that Wes got last season. He knew right away they would be the perfect compliment for this dish!
Starting with an easy marinade and following up with a simple seasoning- you can have this stunning meal plated in no time at all. We look forward to hearing how much you love it too!
Leave your comments below and let us know how yours turns out!
Seared Mallard Breast Over Cacio e Pepe
A delicious and elegant meal that is easy to prepare
Ingredients
- Mallard Duck Breasts- 2-3
- Pork or Beef Tallow- 2tbs
- Cuso's BBQ Rub, Dirt Flavor- 3tbs
- Olive Oil- 1/4C
- Soy Sauce- 1/4C
- Lemon Juice- 2TBS
- Worcestershire Sauce-1/4C
- Garlic Cloves, Minced- 2
- Freshly Cracked Black Pepper- 2tsp+ 2tsp
- Pecorino Romano- 1/2C
- Pasta of Choice (Spaghetti, Tagliatelle, Etc)- 8oz
Directions
- Step 1 You will start by marinating the duck breast for 4-8 hours in a ziploc bag. In your bag mix the olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic cloves, 2tsp of black pepper and mix. Add in the duck breast, remove any air remaining in the bag and place in the refrigerator for up to 8 hours.
- Step 2 When you are ready to sear, heat the tallow in a skillet over medium heat.
- Step 3 Remove the mallard breasts from the marinade, rinse with water and pat dry. Season with the Cuso’s seasoning or seasoning of your choice.
- Step 4 Once the tallow is hot, add in the duck breast and sear for 5 minutes on each side or until 135-140 degrees internally. Remove from the pan, place on a plate and allow to rest while you make the pasta.
- Step 5 Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente. Reserve 1 cup of the pasta water and strain the rest. Add pasta back into the hot pan, along with 1/2 cup of the pasta water.
- Step 6 Grate the pecorino romano into the hot pasta and add the remaining freshly cracked black pepper. Mix until it develops a silky sauce, drizzling in the remaining pasta water as needed to thin the cheese.
- Step 7 Slice the duck breast.
- Step 8 Plate while hot, topping with the sliced duck breast. If desired garnish with a small amount of parsley.
- Step 9 Enjoy!
