House Made Linguine Recipe

Make the Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center and crack in the eggs.

Knead the Dough

Using a fork, gradually incorporate the flour into the eggs until a rough dough forms. Transfer to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll each piece out with a pasta machine or a rolling pin to your desired thickness. Cut into linguine strips.

Prepare the Duck

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with smoked sea salt and black pepper.

Cook the Duck

Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium doneness. Add fresh thyme during the last minute of cooking.

Rest the Duck

Remove the duck from the skillet and let it rest for at least 5 minutes before slicing.

Make the Sauce

In the same skillet used for the duck, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer.

Incorporate Blue Cheese

Add blue cheese to the cream sauce and stir until melted and well combined. Adjust seasoning with salt and pepper to taste.

Finish with Parsley

Stir in the chopped parsley just before serving.

Cook the Linguine

In a large pot of boiling salted water, cook the linguine for 2-3 minutes until al dente. Drain and reserve a little pasta water.

Combine Everything

Toss the cooked linguine in the blue cheese sauce, adding a splash of pasta water if needed to loosen the sauce.

Plate and Serve

Plate the linguine and top with sliced smoked duck. Garnish with additional parsley and serve immediately.