Seared Duck over Gluten-Free Carbonara Pasta

This dinner is absolutely delicious! The seared duck breasts are so crispy, and the pasta is so creamy and flavorful! The pasta requires minimal ingredients, and is super easy to make! It is important to get the duck fat really crispy before transferring to the oven, because it will render the fat better and taste really amazing!

Not only is this dinner delicious, easy, and quick to make, but it is pretty healthy for you as well! I used brown rice pasta instead of traditional non-gluten free pasta, and I cooked the duck breasts in avocado oil! Avocado oil is a great source of oleic acid and vitamin E. 

Onto the recipe!

Seared Duck over Gluten-Free Carbonara Pasta (serves 4)

• 2 duck breasts 
• 14 ounces brown rice pasta
• 1 cup diced duck bacon (or turkey, pork, etc.)
• 2 scallions, sliced (white and green separated)
• 4 garlic cloves, minced
• 4 large eggs
• 1/2 cup grass-fed cheese
• 1 teaspoon cayenne pepper
• salt and pepper, to taste
• avocado oil, to grease pan 

Preheat oven to 450 degrees. Bring a pot of water to a boil. Score duck skin with a knife. This helps to render the fat more quickly while cooking. Season with salt and pepper. Whisk together eggs and cheese. Set aside.

Lightly coat a cast iron with avocado oil and bring to medium-high heat. Once oil is hot, add in duck breasts skin side down and fry for about 4-5 minutes, or until golden brown. Flip to other side, season with salt and pepper, and cook for another 3 minutes or so. Now transfer to oven to finish cooking for about 12-15 minutes.

While the duck is cooking, we are going to make the pasta! Add pasta to boiling water and cook for about 10 minutes, or until tender. Once it is finished boiling, drain and set aside.

Now we are going to start the sauce! Coat a pan in avocado oil over medium heat. Add in white sliced scallions, garlic, and bacon. Saute until scallions are softened and bacon is crispy. Now add in pasta, eggs, and cheese. Season with cayenne pepper, pepper, and salt. Stir continuously over medium heat until sauce is thickened and creamy.

Once the duck is out of oven, let rest for about 5 minutes or so, then slice. Time to start plating! Divide pasta onto four plates, then top with sliced duck, and then garnish with green sliced scallions and fresh pepper! Devour! Enjoy!

-Juliet