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Smoked Duck Carbonara

Smoked Duck Carbonara

Ingredients (serves 4)

Good quality spaghetti 100-120g per person
1 x smoked duck breast

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4 organic free range eggs (2 whole and 2 yolk only)
70g grated pecorino
30g grated parmesan cheese
1 tsp freshly ground black pepper


  1. To make our Smoked Duck Carbonara, first boil the spaghetti according to the instructions on the packet in generously salted water. I alway recommend pasta is al dente
  2. Separate the eggs and set aside 
  3. Dice the duck breast into small cubes, skin and all. Don’t remove the fat as this will render down and create a wonderful smoky flavour and you need it as we not using oil or butter to fry it in the pan
  4. While the pasta is cooking on a medium heat, render and crisp up the duck – just the same as you would do when frying bacon
  5. Remove the duck and set it aside on a paper towel
  6. Add the spaghetti to the duck fat and a half a ladle of cooking water and remove from the heat completely 
  7. Add the eggs slowly and make sure you stir the dish so it doesn’t turn into scrambled eggs. Stirring helps cool the dish
  8. Add both the parmesan and pecorino cheese to the pan and keep stirring for another minute to bind everything together
  9. On low heat, reheat the dish and add the duck
  10. Season with salt and a lot of black pepper

Smoked Duck Carbonara is a dish that will always impress! Very quick to make and perfect if you have unexpected guests.