Parpadelle with duck sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the duck and pat dry. Score the skin crosswise, season with salt and pepper. Heat the pan and place the duck with the skin side down. Turn after 3-4 minutes, fry over medium heat for about 25 minutes, turning occasionally. 5 minutes before the end of the roasting time, brush the duck with honey. Clean, wash and cut leek into rings. Peel and halve shallots.

2. 2

   Wash apple, dab dry, remove seeds and cut into pieces. Sprinkle with lemon juice. Wash thyme, dab dry and chop finely. Drain the pepper. Prepare pasta in boiling salted water according to package instructions. Remove duck breasts from the pan and keep warm. Sauté the apple, shallots, thyme and leek in the frying fat. Deglaze with duck stock and port wine. Simmer for 5 minutes. Add pepper to the sauce and bring to the boil. Stir in the sauce thickener and simmer for 1 minute.

3. 3

   Remove duck breasts from the pan and keep warm. Sauté the apple, shallots, thyme and leek in the frying fat. Deglaze with duck stock and port wine. Simmer for 5 minutes. Add pepper to the sauce and bring to the boil. Stir in the sauce thickener and simmer for 1 minute. Season to taste with salt and pepper. Cut the duck breast into slices. Drain the pasta and let it drain. Mix everything together. Serve garnished with pepper pancake

4. 4

   Season to taste with salt and pepper. Cut the duck breast into slices. Drain the pasta and let it drain. Mix everything together. Serve garnished with pepper pancake

Nutrition Facts

KCAL
700 kcal

CARBS
55 g

FATS
31 g

PROTEINS
41 g