Johnna’s Duck Spaghetti
Ingredients
1 boneless, skinless duck breast
4 cloves of garlic
2 tsp. fresh thyme
1 (25 oz.) Lidia’s Tomato Basil sauce
1 lb. spaghetti (*I used Lidia’s Spaghetti for this recipe)
Olive Oil
Directions
In a Dutch oven, heat 2 tbsp. olive oil to Medium-High heat.
Add in the garlic cloves and thyme and sauté for 1-2 minutes.
Add in the duck breast and cook on both sides 3-5 minutes, be careful to not overcook, meat should be just lightly browning.
Add in Lidia’s sauce, reduce the heat to Low to Medium Heat and cover. Cook for on Low-Medium Heat about 30-45 minutes until the duck breast is fully cooked within.
Remove the duck breast from the oven and slice into 4 pieces. Add the pieces to the food processor.
Pulse on High until the duck meat is completely ground up into small pieces.
Add the duck back to the pot and stir.
©JohnnaKnowsGoodFood
Toss with the spaghetti, garnish with any additional thyme sprigs and serve.
*Johnna’s tip: The original idea for this recipe was shredded duck breast but I totally forgot that “pulsating” duck in my food processor would ground it into small bits. Either way it turned out great and if you notice, I did not add any additional salt or pepper. Duck meat already contains enough salt so adding more could possibly ruin an entire dish (*trust me, I have done it plenty o’ times…). Add in a 1 tsp. (*or 2) of red pepper flakes for more spice and enjoy!
*Johnna’s tip, tip: A few months ago, I told you about my trip to Eataly which was successful and fulfilling. I could not leave without bringing some of that goodness home with me which is why I chose Lidia’s Tomato Basil sauce. Try this recipe with your own homemade sauce or any other tomato sauce you have on hand.
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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