Noodles with duck strips in Calvados cream

Name: Noodles with duck strips in Calvados cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 Shallots; 2 Duck breast fillets (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g frozen green beans; 300 g ribbon noodles; 6-8 TABLESPOONS Calvados; 3/8 l Poultry stock; 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TEASPOON creeping thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3-4 Shallots
2 Duck breast fillets (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g frozen green beans
300 g ribbon noodles
6-8 TABLESPOONS Calvados
3/8 l Poultry stock
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TEASPOON creeping thyme
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the shallots. Wash duck breast fillets, dab dry, then cut the skin crosswise. Sauté the fillets first on the skin side for approx. 5 minutes, then turn them over and sauté briefly on the meat side.
2
Fry for another 10 minutes while turning. Season. Cook the beans in 100 ml salt water for about 16 minutes. Cook pasta in boiling salted water for about 5 minutes. Then drain both and let them drip off.
3
Remove the fillets and wrap them in foil. Fry the shallots in the frying fat. Deglaze with Calvados, stock and cream. Bring to the boil and simmer for 2-3 minutes. Sprinkle with sauce thickener. Stir in thyme, bring to the boil.
4
Season to taste with salt and pepper. Arrange everything.