Pesto Linguini with Smoked Duck
Serves six as an entrée
This recipe is a good example of the many ways in which our Moulard duck products can be used. I once prepared a similar recipe that called for smoked turkey. For a lower fat version, I would suggest decreasing the butter and substituting the half and half with low or non-fat milk.
INGREDIENTS
1 pound smoked duck
1 pint half and half
8 ounces fresh pesto sauce
¼ teaspoon white pepper
2 cups fresh tomatoes, chopped
¼ cup fresh basil, chopped
1 pound linguini
½ cup parmesan cheese, grated
¼ cup butter, melted
4 ounces pine nuts, toasted
PREPARATION
Combine half and half, pesto sauce, and white pepper in saucepan.
Simmer for about 10 minutes, or to desired consistency.
Cut smoked duck into small pieces.
Add to sauce, along with the basil.
Heat thoroughly.
Add tomatoes.
Keep warm.
Cook linguini and drain well.
Toss with the butter and half the cheese and the pine nuts.
Spoon sauce over linguini.
Sprinkle with remaining cheese and pine nuts.
Garnish with basil leaves.