Honey Pecan Duck over Tomato Arugula Cappelini

honey pecan duck recipe - Wilderness Place Lodge
"Big flavor and a great creative pasta rendition of one of the lodge's favorites. You have to try this!" - 2012 summer season, provided by Chef Sam Cady and Chef Joe Martin
INGREDIENTS:
4 Duck Breast, Muscovy or Peking
1/3 cup chopped pecans
4Tbls honey
2Tbls butter

1 lb cappelini (angle hair) pasta
1 pint cherry tomatoes halfed
4 cups baby arugula
1/4 cup olive oil
salt and pepper
Preheat oven to 450F. Place a large pot of water with a few pinches of salt on medium heat for the pasta. On med-high heat in a medium saute pan render off the duck fat by cooking it face down in the dry pan until they are golden brown and crispy. Sear the other sides of the duck breasts and set them aside (save the pan used for the duck). In a small saute pan heat up the pecans, butter, and honey until a thick sauce is formed and set aside. Start the pasta and put the duck in the oven for 4-5 min for medium rare, which is about how long the pasta will take. Drain the pasta and set the duck on a board to rest. In the pan you cooked the duck in saute the tomatoes in the duck fat, then toss in the hot pasta and season with salt and pepper. Add the olive oil and toss in the arugula. Slice the duck breast and serve it over the pasta with the pecan honey glaze on top


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