Delectable pasta dish of roasted duck breast ripped into a sensational rich tomato sauce which is stirred through linguine and finished with oregano
2 duck breast fillets
salt and freshly ground black pepper
For the sauce:
2 tbsp sunflower oil
1 onion, peeled and finely chopped
2 sticks celery, trimmed and chopped
3 cloves garlic, peeled and crushed
400g can Cirio Chopped Tomatoes
1 tbsp fresh oregano, torn
First trim the duck breast and season well on both sides with salt and freshly ground black pepper. Place in a non-stick pan, over high heat skin side down and cook until fat is released and skin is golden. Turn over and cook other side crisp. Remove from oven and leave to rest.
Meanwhile, make the sauce. Heat oil in a pan and fry onion, celery and garlic over low heat until soft, but not brown. Add Cirio Chopped Tomatoes and stir well. Season with salt and freshly ground black pepper. Cook gently to reduce slightly.
Cook linguine in plenty of boiling salted water until just tender (al dente). Drain. Transfer to sauce and stir through. Slice or shred duck breast and add this with chopped oregano to pasta mix. Toss again. Serve immediately.