Parpadelle with duck breast

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash duck breasts, pat dry and scratch the skin crosswise. Heat a flat roasting pan or an ovenproof pan without fat. Sauté duck breasts only on the skin side for about 5 minutes.

2. 2

   Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Roast duck breasts in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Spread the duck with honey about 10 minutes before the end of the roasting time.

3. 3

   Wash the thyme, dab dry and, except for something to garnish, pluck off the leaves. Clean, wash and cut the leek into rings. Peel and halve the shallots. Cook pasta according to package instructions in plenty of boiling salted water for 10-12 minutes.

4. 4

   Remove the duck breasts. Wrap them in aluminium foil and let them rest for about 5 minutes. Skim the fat from the duck with a tablespoon. Fry the shallots and leeks in the roasting tin for approx. 5 minutes.

5. 5

   Deglaze with broth and wine. Add peppercorns. Bring sauce to the boil and simmer for 1-2 minutes. Thicken sauce with sauce thickener. Season to taste with salt and pepper. Remove duck breasts from the foil. Pour the resulting roast stock into the sauce.

6. 6

   Boil the sauce. Cut the duck breast into slices and add to the sauce. Drain the pasta and let it drain. Mix everything. Garnish with rest of thyme.

Nutrition Facts

KCAL
730 kcal

CARBS
77 g

FATS
24 g

PROTEINS
44 g