| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce04 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Garlic-infused olive oil |
| 2 | tb | Chopped shallots |
| 1 | Pastrami-cured duck breast; see * Note | |
| 1 | tb | Chopped thyme |
| (plus thyme sprigs for garnish) | ||
| 1/4 | lb | Linguine; cooked, drained, |
| ; and tossed in oil | ||
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2 | Ablespoons Grated Parmesan cheese |
INSTRUCTIONS
* Note: See the "Turkey Pastrami" recipe which is included in this collection. Heat oil in a small saute pan, add shallots, stirring for 1 minute. Add duck pastrami and chopped thyme. Stir and cook for 3 minutes. Add cooked linguine, toss to combine and season with salt and pepper, to taste. Serve sprinkled with Parmesan cheese and garnished with thyme sprigs. Yield: 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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