Noodles with sliced duck breast with apricots in cognac-pepper sauce

Name: Noodles with sliced duck breast with apricots in cognac-pepper sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g dried soft apricots; 3 Shallots; 6 Stem(s) Thyme; 400 g Duck Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g) fresh fusilloni pasta (chiller cabinet); 4 TABLESPOONS Cognac; 200 g Whipped cream; 3 TSP pickled green pepper; 40 g Parmesan cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g dried soft apricots
3 Shallots
6 Stem(s) Thyme
400 g Duck Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g) fresh fusilloni pasta (chiller cabinet)
4 TABLESPOONS Cognac
200 g Whipped cream
3 TSP pickled green pepper
40 g Parmesan cheese

Directions

1
Cut the apricots into fine slices. Peel and finely dice the shallots. Wash the thyme, shake dry, remove leaves from the stalks. Wash meat, dab dry and remove skin from meat
2
Cut the skin into fine strips. Leave it crisp in a pot without fat. Cut meat into thin slices. Season with salt and pepper
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Pour skin into a sieve, collect fat. Heat 4 tablespoons of duck fat in a large pan and fry the meat slices in it in portions for about 3 minutes each while turning them over.
4
Remove meat from the pan. Sauté the diced shallots and apricot slices in the frying fat for about 4 minutes. Deglaze with cognac, cream and 100 ml pasta water. Season with green pepper and thyme and season to taste with salt. Slice parmesan into thin shavings. Drain the pasta, put it back into the pot and add the remaining ingredients. Arrange on plates and sprinkle with parmesan