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Mediterranean Duck And Two Bean Pasta

world.food's picture
Ingredients
  Duck/Dark meat chicken 2 1⁄2 Cup (40 tbs), coarsely shredded, cooked
  Salt To Taste
  Haricots verts 6 Ounce, stem ends trimmed, halved crosswise
  White cannellini beans 1 Cup (16 tbs), drained, rinsed and cooked
  Capers 2 Tablespoon, drained, rinsed (Tiny)
  Lemon zest 2 Tablespoon, finely grated
  Ripe plum tomatoes 6 , seeded and cut into 1/2-inch dice
  Flat leaf parsley 8 Tablespoon, chopped
  Black pepper To Taste, freshly ground
  Extra virgin olive oil 17 Tablespoon
  Fusilli pasta 12 Ounce, dried
  Fresh lemon juice 2 Tablespoon
Directions

MAKING
1) Take a large bowl and place the duck in it.
2) Allow a pot of salted water to come to a boil and cook the haricots verts for about 3 minutes in it until just soft.
3) Drain the haricots under cold water and dry gently.
4) Mix this with the duck along with the cannellini beans using a rubber spatula, ensuring not to break up the white beans.
5) Stir in capers, lemon zest, tomatoes and 2 tablespoons of parsley, a sprinkle of salt, a generous grind of pepper, and the 1/2 cup olive oil, mixing well.

FINALIZING
6) Take a large pot of salted water and bring it to a boil.
7) Add in remaining tablespoon of oil and pasta and cook the pasta until they become just tender, draining well, when done.
8) Remove starch by rinsing it under hot water and then drain again.
9) Mix the hot pasta with the duck, vegetables, lemon juice, and remaining parsley, tossing well.

SERVING
10) Serve hot at once at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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