Duck Breast Tagliatelle

Duck Breast Tagliatelle PostA twist from the traditional Italian dish, this recipe for duck breast tagliatelle is sure to bring a smile come Monday evening. Filled with delicious vegetables and juicy duck breast pieces this recipe will soon become your go -to dish. 

Serves 4

Cooking time: 20 – 25 mins

What You’ll Need: 

  • 2 duck breasts
  • ½ tsp Chinese five spice
  • Seasoning
  • 1 tbsp caster sugar
  • 1 tbsp white rice
  • 4 PG tips Rich One teabags
  • 300 g tagliatelle
  • 175 g broccoli, cut into small florets
  • 2 pak choi, chopped
  • 6 spring onions, trimmed and thinly sliced
  • 2 tbsp sesame seeds, toasted

What To Do: 

  • Score the fat of the duck breast with a sharp knife, in a cross-cross pattern, then sprinkle over the spice and seasoning, and rub it in slightly.
  • Line a roasting tin with foil and split the teabags open. Sprinkle the caster sugar, rice and loose tea over the base of the tin. Place a rack into the roasting tin (a cooling rack is fine), with the duck breasts on top of the rack.
  • Place the roasting tin on the hob and heat gently.  When the mixture in the base starts to smoke, cover and seal well with more foil.  Cook for 12-15 minutes, depending on how smokey and well cooked you like your duck.
  • Turn off the heat and allow to stand for a couple of minutes.
  • Meanwhile, cook the tagliatelle in a pan of boiling water according to the pack instructions, adding the broccoli and pak choi to the pan for the last minute of cooking.
  • Trim the fat off the duck and cut into slices.
  • Drain the pasta and vegetables, then return to the pan and toss together with the spring onions and sliced duck.
  • Serve with a sprinkling of toasted sesame seeds


Recipe from PG Tips. 

A little thirsty? Why not have a look at our best summer drinks recipes? 

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