Noodles with green asparagus and duck breast in wormwood sauce

Name: Noodles with green asparagus and duck breast in wormwood sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 300 g); 1 TABLESPOON Oil; 1 TEASPOON Fennel seeds; 2 knife tips cinnamon; 4 crushed allspice seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Wormwood; 2 Shallots; 300 g ribbon noodles; 250 g green asparagus; 250 ml Poultry stock; 100 g Whipped cream; 1 TEASPOON Cornstarch; 3 Stem(s) Basil; 2 TABLESPOONS Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 300 g)
1 TABLESPOON Oil
1 TEASPOON Fennel seeds
2 knife tips cinnamon
4 crushed allspice seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Wormwood
2 Shallots
300 g ribbon noodles
250 g green asparagus
250 ml Poultry stock
100 g Whipped cream
1 TEASPOON Cornstarch
3 Stem(s) Basil
2 TABLESPOONS Butter
7-10 Tbsp Aluminium foil

Directions

1
Wash duck breasts and pat dry, cut skin several times. Heat oil in a pan. Fry the duck breasts with the skin side down for 3 minutes over high heat, turn them over and fry them again for 3 minutes.
2
Season with fennel seeds, cinnamon, pimento, salt and pepper. Sprinkle with vermouth and place on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
3
Peel and finely dice the shallots and place them on the baking tray. Meanwhile cook the pasta in boiling salted water for about 8 minutes. Wash the asparagus and cut off the woody ends. Cut the asparagus into small pieces and blanch for about 3 minutes in boiling salted water.
4
Wrap duck breast in aluminium foil. Dissolve the roast with poultry stock and pour into a pot. Add cream and bring to the boil. Stir the starch and 2 tablespoons of water until smooth and thicken the sauce. Bring to the boil while stirring.
5
Season to taste with salt and pepper. Wash the basil, pluck 2/3 of the leaves. Melt butter. Toss asparagus, pasta and basil in it. Cut duck breast into wedge-shaped pieces. Serve the asparagus, noodles, duck breast and some sauce in portions garnished with the rest of the basil.
6
Add the rest of the sauce separately.