Duck and Marmalade Sausage
A take on canard a l'orange.
Bottarga is the cured and dried roe of a fish (usually a grey mullet). It is spectacularly expensive.
Fortunately a little goes a long way. It has a strong/fishy/salty/umami flavour.
You can purchase it online. I recommend a trip to I Camisa & Son if you’re in London.
Ingredients (serves 1)
| Ingredient | Quantity |
|---|---|
| Dried Pasta | 100g |
| Olive Oil | 2 tbsp |
| Bottarga | ¼ of a lobe (about 30g) |
| Garlic | 0.5 clove |
| Chilli Flakes | 0.5 tsp |
| Curly Parsley | 15g |
Method
- Cook pasta to salty water to al dente following packet instructions (around 12 minutes)
- Peel outer membrane from bottarga and finely grate using a microplane.
- Warm olive oil in pan and gently cook chilli flake and garlic for a couple of minutes.
- Stir in the bottarga and an allow to warm-up for 30 seconds or so.
- Add the pasta, parsley and a small splash of pasta water.
- Cook for another minute, adjust seasoning to taste and serve.
Notes
- A far cheaper and less fishy alternative to bottarge is to use cured egg yolks. They will also provide a good hit of umami and have a very similar texture.
