Balsamic Duck Breast & Fettuccine Alfredo

Cut 1 granny smith apple in eights. Trim and peel the pieces

Cut ¼ lb of lardo into rectangles

Drizzle a thin layer of extra virgin olive oil in a pan over medium heat and add the lardo. Cook until it starts to release some fat

Add the apple

Cook until light brown. Remove from the heat and reserve. The apple & lardo is ready

Bring water to a boil in a pot. Add salt to taste

Trim off the excess skin of 2 duck breasts

Score perpendicular cuts on the breast skin. Make sure to not score too deeply so that you don't pierce the flesh

Season with flaky salt to taste

Cook 175 g of fettuccine in the boiling water. Follow the manufacturer's instructions to cook to al dente

Place the breasts, skin-side down, in a pan over medium-low heat. Add liquid from the apples and lardo, and cook until the skin turns a nice brown color

Add 2 cups of heavy cream to a saucepan over medium heat. Bring it to a boil

Season with salt and nutmeg to taste

Add ground black pepper to taste. Keep an eye on the pan to prevent it from boiling over

Flip the breasts and cook over medium heat for about 7 minutes until fully cooked

Transfer the cooked pasta to the cream pan. Remove from the heat and stir to combine

Break 1 egg in a bowl. Beat it and add 1 splash of the pasta water

Add the beaten egg to the pasta over very low heat. Mix constantly to avoid lumps. Remove from the heat

Split the fettuccine onto two plates

Grate parmesan cheese to taste over the pasta. The fettuccine alfredo is ready

Add a few pieces of apples and lardo

Place a pan over high heat and add the breasts. Add ¼ cup of balsamic vinegar and toss to cover the breasts. The balsamic duck breasts are ready

Plate the duck breast over the pasta. The balsamic duck breast & fettuccine Alfredo is ready

Enjoy!