Pasta with Roquefort and smoked duck breast

If you’ve bought a whole smoked duck breast (magret) and you don’t eat the fat, remove it and slice the lean meat into strips.

Bring two litres of water to the boil in a pan. Salt it once boiling and drop in the pasta. Cook it for the time given on the packet.

Meanwhile, warm your plates in the oven at 85°C.

When the pasta is al dente, drain it.

Divide it between the plates with the duck and the Roquefort cut into pieces.

Serve, if you like, with a green salad.