
This is an easy and classic preparation for pasta. The creamy ricotta is blanced by the bitter bite of radicchio and the strong garlic flavor in the crunchy breadcrumb topping.
serves 4

Ingredients
- 2 tablespoon very good olive oil, plus more for drizzling
- 3 clove garlic, peeled and minced
- ½ cup italian parsley, leaves only, minced
- 1 cup homemade or panko style breadcrumbs, plain
- ¼ teaspoon red pepper flakes
- 1 pound thin, dried spaghetti
- 10 ounce whole milk ricotta
- 1 head radicchio, quartered, cored and cut into thin ribbons
- fresh ground black pepper
- parmesan cheese to taste
Directions
Heat about 1 tablespoon of the olive oil in a medium-sized skillet set over medium heat. Add the garlic and cook until fragrant but not yet browned, about 2 minutes. Add the breadcrumbs and cook, stirring frequently. They should become golden in about 4 minutes. Remove the skillet from the heat and add the parsley. Continue to stir until the skillet has cooled somewhat. Set aside.
Bring a large pot of water to boil over high heat. Add several tablespoons of salt. Add the pasta to the pot, stir a few times to avoid sticking and cook until al dente. Drain the pasta, reserving about 1 cup of pasta water for the sauce.
Put the spaghetti and pasta water back into the pot, adding the ricotta and the remaining olive oil. Stir well to coat all the noodles. Add the ribbons of radicchio and about 25% of the breadcrumbs. Taste and season with more salt if necessary and plenty of black pepper. Toss to combine and turn the spaghetti out onto a serving platter, topping it with the remaining breadcrumbs and a big drizzle of olive oil. Serve warm, passing the Parmesan at the table.
but have never cooked a whole one. I’ll cook magrets, and occasionally confit some legs, but for some reason have never roasted a full one. That will change with this recipe, you have inspired me with your beautiful photography, and seemingly approachable recipe. Thanks!
…look freakin great! I have to say all your photos and recipes are admired on my end, but this pic is the bomb! What a gorgeous presentation, and how lucky were the people sharing it with you 🙂
I am just glad you did not do a ‘Tur-duck-in’ post; then I am sure the jokes would really be flying south…
keeping them as close to raw as possible, but then I like to pick them and much on them straight from the garden. I love duck, and if it were possible to elevate it to the next level, I think you have with this dish, it sounds absolutely amazing. I am looking forward to giving this a try
I love the recipe, but the photo kind of looks like the beans are raw. Is it a trick of the light?
The beans were steamed and served at room temperature. I like them barely steamed so that they are still extremely crisp, but the “green” taste goes away. But a lot of people accuse me of undercooking beans when I serve them to people! So it’s funny you think so too. Oh well, it’s just my personal preference I guess. GREG
If I can escape cooking thanksgiving for husband’s family this year, I will do duck. I’m not a turkey fan. And, you have convinced me I can do it. Never made a duck, but I“ve been ducking the family get togethers every chance I can get.
BTW, splendid job. I can’t keep up, but then again, I have full-time job, so if I miss one of your posts, I’m simply out of breath.
I absolutely love duck! This sounds great. I usually guy the duck breasts, but just recently bought my first whole duck and cut it up myself and found it to be more cost effective… love it! =)
Great combo of apple and duck! Thanks for sharing 🙂
Nu uh.…it’s Wabbit season!
Duck Season!
Rabbit Season!
Rabbit Season!
DUCK SEASON! KAPLOW! (sorry, best cartoon ever)
I like how you take the worry about cooking duck away. It’s like you were speaking right to me, because that’s how I felt. Nice job, Greg!
Oh, I think this is now my favorite! Love the pairing of duck with apples! And I can never resist a delicious roasted duck, yum!
I can’t see those below, just an empty frame.
I fixed the photo problem (I hope)… GREG
😉 yay!
Duck IS delicious but the cook need to really really really know what thier doing otherwise it can be only “meh”, if not worse! I admit I haven’t cooked duck yet. I want to. I cooked moulard breast (do you have them in the US?) many years ago… does it count?
And, apple wise, have you seen the recipe I posted recently for roasted cauliflower with apples? I must try it!
Lovely photo and presentation! I love duck as both a entree and to prepare. The wine pairing is fantatsic, french wines are some of my favorites.
Can you ship me this duck, and in return, I’ll ship you a Peking duck, hahahahaha.
Getting kinda tired of “bacon explosion this” and “bacon bacon that”. There should be more duck recipes in the blogosphere — then maybe people wouldn’t be so afraid to cook with it. We can have things like “duck explosion” and
“duck duck goose”.
(ducking and running)
I love duck! I haven’t cooked with it yet, but I really want to. It’s not that I’m afraid of cooking with it. It’s just what can I cook with it without screwing up the flavor. That looks super mouth watering right now!!