Lemon Pepper Duck with Broccoli Penne
Zesty Lemon-Pepper Duck over Creamy Broccoli Penne Pasta
Ingredients:
2 duck breasts, skin-on
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 teaspoons freshly cracked black pepper
1/2 teaspoon sea salt
1 tablespoon olive oil
2 cups broccoli florets
250g (about 8 oz) penne pasta
1/2 cup low-fat cream or Greek yogurt
2 cloves garlic, minced
1 tablespoon grated Parmesan (optional)
Fresh parsley, chopped (for garnish)
Directions:
Season the duck breasts with lemon juice, zest, black pepper, and salt. Let marinate for 10 minutes.
Bring a pot of salted water to boil and cook the penne according to package instructions. Add broccoli florets in the last 3 minutes of cooking. Drain and set aside.
While pasta is cooking, heat olive oil in a skillet over medium heat. Sear duck breasts skin-side down for 5–6 minutes until golden and crispy. Flip and cook the other side for another 4–5 minutes, or until desired doneness. Let rest before slicing.
In the same pan, sauté garlic for 1 minute. Reduce heat and stir in cream or Greek yogurt to deglaze the pan. Add a splash of pasta water if needed to thin the sauce.
Toss the cooked penne and broccoli into the sauce, mixing well. Plate with sliced duck breast on top. Garnish with parsley and Parmesan if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 2 servings