- 2 Gressingham Duck Breasts
- ½ a lemon, zested
- 1 tbsp rapeseed oil
- 150g spaghetti
- 2 tbsp olive oil
- 1 clove of garlic, peeled and finely chopped
- 150g baby plum tomatoes, halved
- Handful of fresh basil
- 50g parmesan, finely grated
- Pre heat oven to 200c, 180c fan, Gas Mark 6
- Score the skin of the duck breasts and pat dry. Season both sides.
- Place the duck breasts skin side down into a non-stick pan on a medium heat. Cook until the skin is golden, which should take about 3 minutes, before turning over to seal the meat on the other side.
- Transfer the duck breasts skin side down to a baking tray and roast them in the preheated oven for 10 to 12 minutes, longer if you like your duck well done. Leave to rest for 10 minutes somewhere warm.
- Cook the spaghetti as per the packet instructions. Drain well and reserve a little pasta water. Heat the olive oil in a non-stick frying pan on a low to medium heat and add the finely chopped garlic. Cook for 1 minute, then add the tomatoes with two tablespoons of the reserved pasta water. Cook for 3 minutes, then add the cooked spaghetti to the pan with another tablespoon of pasta water, a squeeze of lemon juice and most of the basil. Lightly season.
- Toss the pasta so everything is combined, then divide between two warm plates or bowls. Carve each duck breast into six slices and place them on top of the spaghetti. Finish with the grated parmesan and remaining basil then serve immediately.