Noodles with sliced duck breast with apricots in cognac-pepper sauce
very easy
45 mins
45 mins
Ingredients
- 2 Duck breast fillets (approx. 225 g each)
- 100 g dried soft apricots
- 6 Shallots
- 6 Stem(s) Thyme
- 500 g fresh pasta (e.g. fussiloni, chiller cabinet)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON Cornstarch
- 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 fry on the meat side. Fry over medium heat for approx. 20 minutes, turning occasionally
- 2
In the meantime cut the apricots into strips. Peel shallots and cut them into fine slices. Wash the thyme, shake dry and remove the leaves from the stalks. Prepare pasta in boiling salted water according to package instructions
- 3
Season meat with salt and pepper. Remove, wrap in aluminium foil and leave to rest. Drain frying fat, except for 2-3 tbsp. Sauté apricots and shallots in the remaining hot cooking fat for about 4 minutes. Dust with starch and stir in briefly. Deglaze with cognac, apple juice and 100 ml pasta water. Stir in thyme and green pepper, season with salt and pepper and bring to the boil. Simmer covered for about 3 minutes
- 4
4 . In the meantime, slice the Parmesan cheese into shavings. Cut the duck breast fillets into thin slices. Drain the pasta and put it back into the pot. Flavour the sauce and mix it with the meat into the pasta. Serve and sprinkle with parmesan
Nutrition Facts
730 kcal
78 g
26 g
41 g
More Delicious Recipes
