Even though it's about a thousand degrees outside and you're probably avoiding your kitchen at all costs, well besides sticking your face in the freezer or grabbing an icy-cold beer out of it, you've still got to eat. Oh, and when we say eat, we mean shove a ridiculous amount of deluxe food down your throat. And because we care about your well-being, and your intake of fancy food, we've created a dish to help you reach a good old fashioned foodgasm. Larchmont Smoked Duck breast, crispy fried brussels sprouts, and tangy goat cheese come together to create an earthy and complex dish that is surprisingly simple and quick to make.
- 1/2 package of Molino E Pastificio Spaghetti
- 1/3 pound of Capricho De Cabra, crumbled
- 1 Larchmont Smoked Duck Breast
- 2 cups of steamed brussels sprouts, trimmed and halved
- 1 small onion, roughly chopped
- 1 head of garlic, thinly sliced
- 1 tbsp of LA Organic Sherry Balsamic
- 1/2 cup pasta water
- Begin boiling water for pasta. Remove the fatty layer from the duck breast and chop into tiny pieces. Thinly slice the remaining duck breast and set aside.
- Over medium heat, add duck fat pieces to a sauce pan and cook until the fat is rendered and the pieces start to crisp up; about four minutes. Add chopped onion and a pinch of salt and cook; about three minutes. Add garlic and cook for a few more minutes until fragrant. Remove rendered mixture from pan while leaving the remaining duck fat. Add in the brussels sprouts, cut-side down, and turn the heat to high and fry until golden-brown; about 7-9 minutes. Add the balsamic vinegar, and sliced duck and toss until balsamic is absorbed. Add the onions, garlic, and duck fat bits into the brussels sprouts.
- Meanwhile, when the pasta becomes al dente, strain it and reserve 1/2 cup of pasta water for sauce. In a large mixing bowl, add the pasta water and crumbled goat cheese and whisk until the sauce is smooth. Toss with cooked pasta immediately and season to taste. Top with brussels sprouts mixture and serve.