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Ingredients
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Duck Pastrami Cavatelli Ingredients
Method
Cooking Directions
- 1
Prepare the Duck Pastrami
Cure the duck breast by rubbing it with coarse salt and crushed black peppercorns. Let it sit in the refrigerator for 24 hours.
- 2
Cook the Duck
Rinse the cured duck breast and pat it dry. In a pan, sear the duck breast skin-side down over medium heat until crispy. Flip and cook for another 5 minutes. Let it rest before slicing.
- 3
Make the Parm Broth
In a pot, combine water, heavy cream, crushed garlic, thyme, and grated Parmesan cheese. Simmer for 20 minutes, then strain to remove solids.
- 4
Cook the Cavatelli
Boil a pot of salted water and cook the cavatelli according to package instructions. Drain and reserve some pasta water.
- 5
Combine and Serve
In a large bowl, toss the cavatelli with the parm broth and a splash of sambuca. Slice the duck and place it on top of the cavatelli. Garnish with cured egg yolk and additional Parmesan if desired.
