Mallard Duck Breast with Chocolate Balsamic Sauce and  Spaghetti with Zucchini and Truffle Oil

Mallard Duck Breast has a soft and delicate texture. The Chocolate Balsamic Sauce gives a nice sweet and spicy contrast to the duck. The truffle spaghetti pairs nicely with the rich flavors and comes together resulting in a warm composition. This recipe serves 3 to 4.

Ingredients

500 g Mallard Duck Breast
Sea Salt
Ground Pepper

1 diced onion
1 chopped chili pepper
100 g tomato paste
3 tbs cocoa powder
30 ml of balsamic vinegar
1 tsp dried rosemary
Sea Salt
100 ml of water

2 medium sized zucchinis with seeds removed
Sea salt
Ground pepper
Olive oil
50 ml truffle oil
Freshly grated Parmesan cheese
500 g spaghetti


Season the duck breast with salt and pepper and set aside.

In a medium sized pot saute the onion slowly in a bit of olive oil. Add the chopped chili pepper and continue to stir on medium heat. Add the tomato paste, vinegar and cocoa powder. Reduce heat and let cook slowly. Add the water, rosemary and a pinch of salt. Let sauce reduce and thicken.

Cut the zucchini into medium sized cubes and season with salt. Let stand in a strainer for about 30 minutes to remove excess water. On a grilling skillet saute the zucchini for a couple of minutes until golden. Set aside.

Heat a grilling skillet with a small amount of olive oil. Mallard duck has a fatty layer and will release a good amount of oil onto the skillet. Place the duck on the fatty side first and grill for 3 minutes on high heat. Grill on the other side for another 3 minutes. The duck should be crispy on the outside and medium rare on the inside. Set aside.

Boil a large pot of water and season with salt. Cook the spaghetti for 7 to 10 minutes and strain. Mix with the grilled zucchini and infuse with truffle oil. Sprinkle with fresh pepper and freshly grated Parmesan cheese.

Slice the duck breast thinly and cover with the chocolate sauce.