Pasta with Roasted Seeds, Duck, and Mushroom Ponzu
Pasta and Pizza | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
This recipe was shared with us by John Smith, the chef of a local bistro.
Ingredients
- Porcini Mushrooms - 14.1 oz
- Sunflower Seeds - 8.5 oz
- Meyer Lemon Juice - 4 fl oz
- Raw cane sugar - 1.4 oz
- Soy Sauce - 5 fl oz
- Vegetable Oil - 5 fl oz
- Green Tagliatelle Pasta - 4.2 oz
- Butter - 2.8 oz
- Duck Breast - 14.1 oz
- Pepperoni - 3.5 oz
- Salt - 0.4 oz
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Toast the seeds in a dry skillet until golden brown.
Step 2
Add the white mushrooms, vegetable oil, soy sauce, and brown sugar to the skillet. Simmer on low heat for 8 minutes.
Step 3
Blend the resulting mixture with lemon juice until smooth.
Step 4
Cook the pasta until al dente.
Step 5
Slice the duck fillet into thin pieces, sauté them in butter, and add to the mushroom sauce.
Step 6
Simmer for about a minute over low heat.
Step 7
Add the cooked pasta and simmer for another 2–3 minutes.
Step 8
Transfer the pasta to a plate, grate cheese on top, and drizzle with olive oil.
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