DUCK AND PASTA SOUFFLE
INGREDIENTS
- 375g tagliatelle pasta
- 2 duck breast fillets, thinly sliced
- 2 tablespoons plum sauce
- 1 tablespoon hoi sin sauce
- 2 tablespoons olive oil
- 2 small carrots, coarsely grated
- 125g baby mushrooms, sliced
- 2 bunches ( 24 spears ) of fresh asparagus, sliced
- 1 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 3 eggs, separated
- 1/4 teaspoon five-spice powder Grease
- 8 ovenproof dishes ( 11/4 cup capacity ).
DUCK AND PASTA SOUFFLE METHOD:
Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. Combine duck, plum, and hoi sin sauces in a bowl; cover, and refrigerate for 2 hours.
Heat half the oil in a pan, add duck mixture, and cook, stirring, until lightly browned. Remove from pan, drain on absorbent paper. Add the remaining oil to the pan, add carrots, mushrooms, and asparagus, and cook, stirring, for 2 minutes.
Stir in half the pasta,
duck mixture, sesame oil, and soy sauce, and stir until heated through. Divide the mixture between prepared dishes. Combine the remaining pasta with egg yolks and
spice in a bowl. The
egg whites should be beaten until soft peaks form, then folded into the pasta
mixture.
Bake
for about 15 minutes until puffed in a moderate oven. Serve in dishes and place
on a baking tray.
Serves 8.
Note; Best made just before serving.
Freeze: Not suitable.
Microwave: Pasta suitable.