Duck Breast Carbonara Recipe

This recipe is coming in hot, so you better duck.

November 13, 2024 By Adam Berkelmans

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I’ve gotten the sense over time that pasta carbonara is one of those sacred dishes; the kind that when someone alters it a bit they catch a load of… constructive criticism online. It’s to the point where I’m almost a little nervous about showcasing an altered carbonara recipe like this one. Duck?! Are you CRAZY?

Here’s an interesting little factoid though: pasta carbonara is a relatively new dish, and not entirely Italian. Say what?

Though, like many treasured dishes, the origins are a little murky, most culinary historians agree that there was no carbonara before World War II. Many think that it was actually the Americans, while liberating Rome, who brought bacon and eggs into the city that helped create carbonara. A simple dish of powdered egg yolks, spaghetti, cured pork, and hard cheese combined to make a dish that American soldiers loved, and just like that, carbonara was born.

In fact, the very first recipe for carbonara actually appeared in a cookbook in Chicago in 1952, and get this, carbonara was often made with cream in Italy in the 1980s. This is all to say that the original dish should definitely be given its due, but maybe we should hold back the torches and pitchforks when someone tries something new with it!

Serves: 4
Prep Time: 15 Minutes
Cook Time: 1 Hour

Ingredients:

0.5lbs guanciale or pancetta, diced
0.5-1.0lbs wild duck breasts, skin on
Kosher salt
1lb rigatoni
1 egg
5 egg yolks
8 oz Pecorino cheese, grated
Freshly cracked black pepper

Directions:

Using a sharp paring knife, prick or score the fat on the duck breasts to facilitate rendering, being careful not to cut into the meat.
Salt both sides of each duck breast generously, then lay them fat side down in a skillet. Set the heat to medium and press down on the breasts firmly for a minute or two so they don’t buckle. Cook for (approximately 4 minutes for small breasts, 8 minutes for large), then flip and cook 1-2 minutes for small, 3-4 minutes for large. We’re looking for medium-rare here, so about 125-135°F internal temperature.
Take the duck out of the skillet to rest for 10 minutes. Cut into small cubes.
Meanwhile, pour off the majority of the fat in the skillet (leaving about a tablespoon or so), keeping it for another purpose. Add the guanciale to the skillet and reduce heat to medium-low. Cook for about 15 minutes, or until the fat has rendered out and the guanciale is browned. Take off the heat.
While the guanciale is cooking, heat a pot of salted water to boiling. Add the rigatoni and cook al dente as per package directions.
Add the egg and yolks to a large bowl and beat with a whisk or fork. Once the pasta is done, add it, the duck breast, the Pecorino cheese, the cooked guanciale plus its rendered fat, as well as about 1/4 cup of the pasta water to the beaten eggs.
Toss the noodles in the sauce for about one minute, or until a creamy consistency occurs. Add more pasta water in small increments if necessary to achieve this. Add lots of fresh black pepper and taste for salt. Add if needed. Serve immediately with more cheese grated on top. Enjoy!

Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for wild food and a proponent of nose-to-tail eating. A Jack-of-all-trades, but master-of-none, he has spent a lifetime collecting knowledge and experiences, trying his hand at wilderness canoe guiding, whole animal butchery, hazard tree removal, riparian restoration, arborist work, organic vegetable farming, park operations, food blogging, recipe development, and education. Starting his brand, The Intrepid Eater, in 2020 as a response to the pandemic, he has since developed over 600 recipes, which can be found on his website, www.theintrepideater.com, and across hunting and outdoor media, both online and in print. With a heavy focus on wild foods, he derives inspiration for his recipes from international flavors and techniques and looks to make his plates pop with bright natural colors and flavors. He also works closely with Harvesting Nature, providing support as managing editor, podcast host, writer, cooking and butchery instructor, and recipe contributor. A Canadian, Adam spends his time between Ottawa and a cozy lake house north of Kingston, Ontario, with his partner Kathy and small münsterländer Arrow. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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