Marinated duck breast in honey-mushroom sauce with noodles

Name: Marinated duck breast in honey-mushroom sauce with noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 30 g Ginger Tuber; 1 chili pepper; 1 Garlic clove; 4 TABLESPOONS Soy sauce; 4 TABLESPOONS Honey; 7-10 Tbsp Salt; 2 (350 g each) Duck breasts; 60 g Pearl onions; 250 g Mushrooms; 1/4 Pot of coriander; 400 g wide ribbon noodles; 300 ml Poultry broth (instant); 2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

30 g Ginger Tuber
1 chili pepper
1 Garlic clove
4 TABLESPOONS Soy sauce
4 TABLESPOONS Honey
7-10 Tbsp Salt
2 (350 g each) Duck breasts
60 g Pearl onions
250 g Mushrooms
1/4 Pot of coriander
400 g wide ribbon noodles
300 ml Poultry broth (instant)
2 TABLESPOONS dark sauce thickener
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Peel the ginger, wash, clean and seed the chilli pepper. Finely dice the chilli and ginger. Peel garlic and press through a garlic press. Mix soy sauce, honey, ginger, chilli, garlic and salt. Wash duck breasts and pat dry. Coat meat with the marinade and chill overnight.
2
Remove duck breasts from the marinade. Heat a flat roasting pan or an ovenproof pan without fat. Sauté the duck breasts on the skin side for about 5 minutes. Then fry on the meat side for 2-3 minutes. Roast duck breasts in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Peel onions and cut into slices. Clean and clean the mushrooms and cut into slices. Wash coriander, dab dry and cut into strips. Prepare pasta in boiling salted water according to package instructions. Remove duck breasts. Wrap in aluminium foil and leave to rest. Skim the fat from the duck with a tablespoon.
3
Wash coriander, dab dry and cut into strips. Prepare pasta in boiling salted water according to package instructions. Remove duck breasts. Wrap in aluminium foil and leave to rest. Skim the fat from the duck with a tablespoon. Fry onions and mushrooms in 2 tablespoons of duck fat for 3-5 minutes. Deglaze with broth and roast stock. Bring sauce to the boil, simmer for 1-2 minutes and thicken with sauce thickener. Season to taste with salt and pepper. Remove duck breasts from the foil and cut into thin slices. Arrange on plates with noodles and sauce. Garnish with coriander
4
Deglaze with broth and roast stock. Bring sauce to the boil, simmer for 1-2 minutes and thicken with sauce thickener. Season to taste with salt and pepper. Remove duck breasts from the foil and cut into thin slices. Arrange on plates with noodles and sauce. Garnish with coriander