Duck & Blood Orange Linguine

A few weeks ago, I roasted a whole duck crown and only used half for my Duck & Spring Onion Pasta recipe. The richness of the duck made it super tasty so I wanted to experiment with another rich pasta sauce for the other half. If you don’t have a pre-roasted duck breast I’m sure you could start by lightly pan-frying a few thin slices from raw.

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The combination of orange, duck and red wine gives this recipe a richness of flavor, a light tang and also a sweetness that you have to try for yourself! Although it is a rich and fancy meal it really doesn’t take that long to cook so it’d be perfect for a weeknight date night or other special occasion.

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Serves 2:

  • 1 duck breast (sliced or cooked and shredded)
  • 1 blood orange
  • 1 tin tomatoes
  • 1 cup red wine
  • 1 clove garlic
  • 3 sprigs oregano
  • parmesan to serve
  • pasta

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Heat up a little olive oil over a medium-high heat, mince the garlic then fry till browning. Add the duck and cook until the duck is starting to brown. Remove the segments of flesh from the orange and chop into small pieces then add them to the pan. Continue to cook until the duck is cooked through and the orange has softened. Add the tomatoes and the red wine and reduce the heat to allow the mixture to simmer gently. Put some water on to boil and cook the pasta according to the instructions while the sauce thickens. Just before serving, chop the oregano and mix thoroughly into the sauce, adding salt and pepper to taste if you want. Serve over the pasta and sprinkle with parmesan.

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