Tea-Smoked Duck Breast Tagliatelle
- 2 duck breasts
- ½ tsp Chinese five spice
- 1 tbsp caster sugar
- 1 tbsp white rice
- 4 PG tips Rich One teabags
- 300 g tagliatelle
- 175 g broccoli, cut into small florets
- 2 pak choi, chopped
- 6 spring onions, trimmed and thinly sliced
- 2 tbsp sesame seeds, toasted
Score the fat of the duck breast with a sharp knife, in a cross-cross pattern, then sprinkle over the spice and seasoning, and rub it in slightly.
Line a roasting tin with foil and split the teabags open. Sprinkle the caster sugar, rice and loose tea over the base of the tin. Place a rack into the roasting tin (a cooling rack is fine), with the duck breasts on top of the rack.
Place the roasting tin on the hob and heat gently. When the mixture in the base starts to smoke, cover and seal well with more foil. Cook for 12-15 minutes, depending on how smokey and well cooked you like your duck.
Turn off the heat and allow to stand for a couple of minutes.
Meanwhile, cook the tagliatelle in a pan of boiling water according to the pack instructions, adding the broccoli and pak choi to the pan for the last minute of cooking.
Trim the fat off the duck and cut into slices.
Drain the pasta and vegetables, then return to the pan and toss together with the spring onions and sliced duck.
Serve with a sprinkling of toasted sesame seeds.
Kcal: 422, Protein: 31.2g, Carb: 45g, Sugars: 3.6g, Fat: 14.1g, Sat: 3g, Fibre: 3.7g, Salt: 0.23 g
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