Noodles with duck breast in cognac-pepper sauce

Name: Noodles with duck breast in cognac-pepper sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breast fillets (approx. 300 g each); 150 g dried soft apricots; 8 Shallots; 6 Stem(s) Thyme; 500 g fresh pasta (e.g. fussiloni; chiller cabinet); 7-10 Tbsp salt, pepper; 5-6 Tbsp Cognac; 200 ml apple juice; 1-2 TEASPOONS pickled green pepper (glass); 60 g Parmesan (piece); 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breast fillets (approx. 300 g each)
150 g dried soft apricots
8 Shallots
6 Stem(s) Thyme
500 g fresh pasta (e.g. fussiloni; chiller cabinet)
7-10 Tbsp salt, pepper
5-6 Tbsp Cognac
200 ml apple juice
1-2 TEASPOONS pickled green pepper (glass)
60 g Parmesan (piece)
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Heat a large pan without fat. Brown the meat well on the skin side, then turn and brown on the meat side. Fry for about 20 minutes, turning occasionally.
2
In the meantime cut the apricots into strips. Peel the shallots and cut into fine slices. Wash the thyme, shake dry and remove the leaves from the stalks.
3
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
4
Season meat with salt and pepper. Remove, wrap in aluminium foil and leave to rest. Drain the frying fat down to 2-3 tablespoons. Sauté the apricots and shallots in the remaining hot cooking fat for about 4 minutes.
5
Deglaze with cognac, apple juice and 100 ml pasta water. Stir in thyme and green pepper, season with salt and bring to the boil. Simmer for about 3 minutes.
6
In the meantime, slice the Parmesan cheese into shavings. Cut duck breast fillets into thin slices. Drain the pasta and put it back into the pot. Season the sauce and mix with the meat into the pasta. Serve and sprinkle with parmesan.