Pasta with Duck and Carrots

Pasta with Duck and Carrots is a rich and comforting dish that combines tender duck meat with sweet, caramelized carrots and al dente pasta, creating a delightful balance of flavors. This kosher American dish is perfect for a cozy dinner for two, bringing a touch of elegance to the table.

Ingredients

• Duck breast - 250 grams
• Pasta (fettuccine or tagliatelle) - 150 grams
• Carrots - 2 medium (about 150 grams)
• Onion - 1 small
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Chicken broth - 200 ml
• Fresh thyme - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - for serving

Steps

1. 1. Start by preparing the duck breast. Score the skin in a crosshatch pattern without cutting into the meat, then season both sides with salt and pepper.
2. 2. In a skillet over medium heat, place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown, then flip and cook for another 4-5 minutes. Remove the duck from the skillet and let it rest.
3. 3. In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
4. 4. While the onions cook, peel and slice the carrots into thin rounds. Add them to the skillet and cook for another 5 minutes until they start to soften.
5. 5. Pour in the chicken broth and add fresh thyme. Bring to a simmer and let it cook for about 10 minutes until the carrots are tender and the broth reduces slightly.
6. 6. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
7. 7. Slice the duck breast thinly and return it to the skillet with the carrots. Add the cooked pasta, tossing everything together. If the mixture seems dry, add a bit of reserved pasta water.
8. 8. Adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Duck is a good source of protein and essential fatty acids.
• Carrots are rich in vitamins, particularly vitamin A, which supports eye health.

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