5.0
(1)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Begin by preheating your oven to 200°C (180° fan-forced). Then evenly coat your crunchy walnuts in honey in your Pyrex 2 Cup Measuring Jug. Resisting the urge to munch on them right then and there, place them in a small lined tray with baking paper, and roast for 10 minutes, or until they become beautifully golden and covered in a warm, sticky layer of caramel. Roughly chop them and set them aside. Reduce oven temperature to 180°C (160° fan-forced).
Step 2
Score your succulent duck breasts with your Pyrex 17 cm Santuko Knife, and gently massage a mixture of brown sugar and salt evenly into the notched skin.
Step 3
Heat a large non-stick frying pan over a medium heat. Add the duck, skin side down and cook for 6-8 minutes, or until skin is crisp and fat has rendered down. Turn and cook for 5 minutes, then place in oven for a further 5 minutes.
Step 4
Remove your crispy-skinned, tender duck from the pan, and rest it for 5 minutes on a clean board, covering it with foil. Once fully rested, thinly slice your juicy duck breasts, sneaking the crispiest end bit for yourself.
Step 5
Meanwhile, cook the pappardelle until al dente in lightly salted water, adding your expertly sliced asparagus sprigs for the last 2 minutes of cooking time, before draining and returning to the pan.
Step 6
Meanwhile, place a small saucepan on a medium heat, and warm butter until it starts to foam. Add fresh chopped parsley and heat until the butter begins to turn a gorgeous golden brown and parsley is crisp. Use your Pyrex Garlic Press to add garlic, give it a theatrical swirl and remove from the heat.
Step 7
Add the burnt butter to the steaming hot pasta and toss to coat. Season with sea salt and freshly cracked black pepper. Finally, finish your delightfully delicious duck with a sprinkle of caramelised walnuts on each of your four plates.
Your folders
jamieoliver.com
Your folders
jamieoliver.com
Your folders
jamieoliver.com
Your folders
saltpepperskillet.com
5.0
(1)
22 minutes
Your folders
foodnetwork.com
4.6
(15)
1 hours, 45 minutes
Your folders
taste.com.au
4.0
(7)
285 minutes
Your folders
saveur.com
Your folders
seriouseats.com
4.8
(6)
Your folders
bbcgoodfood.com
1 hours, 20 minutes
Your folders
womensweeklyfood.com.au
180 minutes
Your folders
bbcgoodfood.com
40 minutes
Your folders
aspicyperspective.com
5.0
(3)
30 minutes
Your folders
allrecipes.com
4.6
(52)
45 minutes
Your folders
carolinescooking.com
5.0
(4)
20 minutes
Your folders
windycitydinnerfairy.com
5.0
(1)
10 minutes
Your folders
reneeskitchenadventures.com
15
Your folders
wellplated.com
5.0
(2)
10 minutes
Your folders
wellplated.com
Your folders
thewoksoflife.com
5.0
(17)
10 minutes