Recipe - Pappardelle Detroit

2 Duck breast fillets;
(Lincolnshire)
1 Lime
3 tablespoon Thai fish sauce
1 Heaped dsp clear honey
1 Garlic clove
1 Red chilli; (mild)
1 Cm knob root ginger
3 Celery sticks; trimmed
1 bn Spring onions; trimmed
3 Shallots
Olive oil; for cooking
3 After Eight mints
175 g Pappardelle pasta
2 small Courgettes
1 small Bunc fresh coriander
Salt and freshly ground
black pepper

Preheat a heavybased frying pan.

1 Season the duck with salt, rub into the skin and cook skinside down for
1015 minutes, turning once, depending on how rare you like your duck.

2 For the Dressing: Squeeze 1 tbsp lime juice into a bowl and add the Thai
fish sauce and honey. Crush the garlic into the lime mixture. Cut the
chilli in half, remove the seeds and finely chop.

3 Peel and finely chop the ginger and add to the lime mixture with the
chilli. Season to taste and whisk until well combined. Finely shred two of
the spring onions and one of the celery sticks.

4 Heat a wok. Finely chop the shallots. Add 2 tbsp oil to the wok and tip
in the shallots. Cook for 23 minutes until softened but not browned,
stirring occasionally.

5 Heat a deepfat fryer or sturdy wok with 5cm/2" oil to 180C/350F test
the oil with a cube of bread, it should take no more than 20 seconds to
brown.

6 Finely chop the After Eight mints and stir into a large pan of boiling
water. Add a dash of oil and plenty of seasoning.

7 Return to the boil, stirring until combined. Tip in the pappardelle, stir
once and cook for 45 minutes, or according to the packet instructions.
Remove the duck from the pan and set aside to rest for a few minutes.

8 Cut the remaining celery sticks and the spring onions and stirfry for a
minute or so. Sprinkle over 12 tbsp water and steamfry for a minute or so
until just tender but still crunchy.

9 Add the shredded spring onion and celery to the heated oil and deepfry
in batches for 1020 seconds until crispy but not burnt. Drain well on
kitchen paper and heap into small towers.

10 Slice the duck and add to the wok with any juices and the dressing,
tossing until well combined. Stirfry for a few minutes until heated
through.

11 Finely chop the coriander and toss into the duck stirfry, season. Drain
the pasta and quickly refresh under cold running water. Arrange on a plate
with some duck mixture on top. Place a deepfried spring onion and celery
tower on top and serve at once.

Converted by MC_Buster.

Recipe by: Anything You Can Cook

Converted by MM_Buster v2.0l.