All-duck carbonara with duck bacon, duck egg pasta and cured duck egg yolks
Binging with Babish · ♥ 130.6K likes · 5.1M views · 12 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- duck egg yolks
- kosher salt
- sugar
Mix equal parts kosher salt and sugar, pour into a pie plate, make divots, seat the separated duck egg yolks in them and bury them in more of the mixture.
Dry the cured yolks in a low oven or dehydrator at 150F for about two hours, until firm and dry throughout and hard enough to grate.
- 2 whole duck breasts
- 4 tsp kosher salt
- 4 tsp black pepper
- 5 tsp granulated sugar
- 1 tbsp maple syrup or blackstrap molasses
- ¾ tsp pink curing salt
- 2 cup distilled water
Whisk kosher salt, black pepper, granulated sugar, maple syrup or blackstrap molasses and pink curing salt into about two cups of distilled room temperature water until dissolved.
Pour the cure over the duck breasts until submerged, wrap and refrigerate at least a day and up to three, flipping every 12 hours.
- cherry and apple wood chips
Rinse and pat the breasts dry, then smoke at about 225 degrees for about two hours, wrapped tightly in foil, until the thickest part registers 150F.
Cool and chill the duck bacon completely before use.
- 150 g all purpose flour
- 150 g durum semolina flour
- 3 g kosher salt
Whisk 150 g all purpose flour, 150 g durum semolina flour and about 3 g kosher salt; make a well.
- 120 g duck eggs
- olive oil
Crack two duck eggs into the well and make the liquid up to 135 g total with olive oil; beat to a slurry with a fork, drawing in flour.
Mix with a paddle one to two minutes until the liquid is absorbed but the dough is dry and crumbly.
- 2 whole duck eggs
- 1 whole duck egg yolk
Cut the duck bacon into thick chunks, start in a cold pan and crisp slowly over medium heat to render out the fat.
- ½ cup Pecorino Romano cheese
- black pepper
Beat two duck eggs and one extra yolk until homogenous, then beat in about half a cup of grated Pecorino Romano and black pepper.
Carbonara custard and tossing the pasta
- 2 cloves garlic
Add two crushed garlic cloves to the crisp bacon and cook about one minute over medium-low until fragrant.
Boil the pasta no longer than 90 seconds, kill the heat under the pan and toss the pasta with the bacon and its fat.
- kosher salt
- ¼ cup pasta cooking water
Turn it all into a pre-warmed metal bowl, add the egg and cheese mixture, a pinch of kosher salt and about a quarter cup of pasta water, and toss rigorously so the residual heat sets the eggs into a creamy custard.
Twist into nests with a carving fork and ladle and grate the cured duck egg yolks generously over the top.