Spaghetti with zucchini and duck breast

4 servings

30 minutes

Spaghetti with zucchini and duck breast is a refined combination of Italian culinary tradition and the delicate flavor of duck meat. The Italian pasta absorbs the aroma of the sauce and combines with the refreshing texture of julienned zucchini. The duck breast, seared to a golden crust, is added to the spaghetti, giving the dish a rich taste and tenderness. A dressing made from egg yolk, parmesan, and olive oil highlights the dish's rich character, turning it into an elegant treat. This recipe can be served as a main course or as a light dinner, enjoying its harmony of flavors. It is suitable for a romantic dinner or festive gathering, impressing guests with its sophisticated style.

Energy value per serving

• Calories: 683.3
• Proteins: 25.3g
• Fats: 23.6g
• Carbohydrates: 92.8g

Ingredients

• Spaghetti: 500 g
• Zucchini: 1 pc
• Egg yolk: 1 pc
• duck breast: 1 pc
• Grated Parmesan cheese: 1 tbsp
• Ground black pepper: pinch
• Salt: to taste
• Extra virgin olive oil: 1 tbsp
• Vegetable oil: 2 tsp

Cooking steps

1. Boil spaghetti in a large amount of salted water, drain in a colander and dry; save a couple of tablespoons of the cooking water - it will help prevent the spaghetti from sticking.

   Required ingredients:

   • Spaghetti: 500 g
   • Salt:  to taste

2. Wash the zucchini and, without peeling, carefully slice strips around the circumference with a vegetable peeler (the thickness of the strips should be about 1-2 mm). Place the resulting ribbons (10-15 ribbons needed; the remaining zucchini can be saved for other dishes) on a cutting board and cut them into thin sticks lengthwise. This method of cutting vegetables is called the French term julienne.

   Required ingredients:

   • Zucchini: 1 piece

3. Trim the fat from the duck breast with a sharp knife and fry in heated vegetable oil until a light crust forms. Transfer the breast to a plate covered with a paper towel and let it cool.

   Required ingredients:

   • duck breast: 1 piece
   • Vegetable oil: 2 teaspoons

4. Cut the cooled meat into thin strips along the same length as the zucchini using a sharp knife.

5. Place the cooked pasta in a large salad bowl, add a tablespoon of water, and mix. In a separate bowl, whisk the raw egg yolk with salt, black pepper, olive oil, and Parmesan. Pour the sauce over the spaghetti, mix everything, and add more pasta water if needed. Add the meat and zucchini, and mix gently again.

   Required ingredients:

   • Egg yolk: 1 piece
   • Ground black pepper:  pinch
   • Salt:  to taste
   • Extra virgin olive oil: 1 tablespoon
   • Grated Parmesan cheese: 1 tablespoon
   • duck breast: 1 piece
   • Zucchini: 1 piece