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Spring Onion Mac n Cheese topped with Sliced Duck Breast

Chef Tristan Latouf, Executive Chef at the Radisson Blu Hotel Sandton shares his tips for transitioning traditional mac n cheese into a meal you might actually be able to pass off as a grown-up dinner.


500 ml pouring cream
100 g gorgonzola
50 g cheddar
100 g mozzarella
50 g parmesan
500 g penne pasta
2 duck breast with the fat scored
Half a bunch spring onion
150 g panko breadcrumbs
30 g dried oregano

1. Cook pasta in boiling, salted water until al dente.
2. Heat the cream until it’s hot but not boiling before adding all the cheeses and stir until smooth.
3. Add pasta to the cheesy sauce and mix carefully, ensuring not to compromise the pasta. Then, finely slice spring onions and mix through.
4. In a separate dish, mix the dried panko breadcrumbs and oregano together.
5. Divide pasta into 4 small ovenproof bowls that double as good serving dishes as well (I personally love these Le Creuset Stoneware Cocotte Mini’s).
6. Sprinkle the breadcrumbs over the top of each mini dish.
7. Bake in a heated oven until the panko breadcrumbs are crispy and golden but do not grill!
8. Heat a non-stick pan until smoking hot but resist the urge to add any oil.
9. Place duck breast fat side down first and cook for 1 minute before turning it to cook the other side for another minute.
10. Remove from the stove and place the meat in the oven for 4 minutes before removing.
11. Allow for the duck breast to rest for 2 minutes then slice the duck breast and arrange half a breast on top of each pasta.


Chef’s tip: Serve without the lid of the mini-dish and pair with a glass of Pinot Noir or cooler climate Cabernet Sauvignon such as a Bordeaux.


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