If you are lucky enough to have a local farmer’s market you should be able to get a good quality smoked duck breast, if not you might find one on the deli counter at your local supermarket. Duck has quite a rich flavour so I usually find that one beast will do for two to three people.
But first the purple salad.
Essentially this is shredded red cabbage, a grated carrot, about eight sliced cherry tomatoes and half a finely sliced red onion. Sling in some pine nuts for crunch and a sprinkling of sumak and some sesame seeds. Then make a dressing from the juice of a lime, and an equal quantity if sesame oil and soy sauce, Sling in a dash of Tabasco and you are away.
For the Pasta. Remove the coating of fat from the duck breast, cut it finely and add it to hot pan with some olive oil. Then fry off a sliced onion and a chopped leek with some garlic and a sliced chili (for heat if you want it) in the rendered duck fat. Add the finely sliced duck breast and some sliced mushrooms and give it a stir about. Chuck in some basil leaves and a grind of black pepper, let it fry for a bit, then chuck in a glass of white wine to deglaze the pan. Turn the heat down a bit, then add a teaspoonful of French mustard and a pot of single cream. Let it reduce down a bit, but not too much as you will want it to coat the pasta.
Once it’s done serve over a bed of pasta and grate some cheese over the top.