Ribbon noodles with duck breast in orange sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash duck breasts, pat dry. Cut the skin with a sharp knife in a diamond shape. Season with salt and pepper. Heat up a pan, fry duck breast with skin side down for about 5 minutes at medium heat, turning occasionally for another 15-20 minutes.

2. 2

   In the meantime, wash and clean the celery and cut into thin slices. Wash, clean and halve the mushrooms. Wash untreated oranges. Rub the peel off 1 orange. Cut off the rest of the peel thickly so that the white skin is completely removed.

3. 3

   Cut out the fillets between the parting skins. Remove the orange zests from the 2nd one and put it aside. Cut 5 oranges in half, squeeze juice, measure 250 ml. Cook pasta in boiling salted water for about 6 minutes.

4. 4

   Remove the duck breast from the pan, wrap in aluminium foil and leave to rest. Sauté the mushrooms in the frying fat. Add celery and fry briefly. Deglaze with broth, juice and cognac, add orange zest. Let simmer for 5 minutes.

5. 5

   Stir starch with a little water until smooth, stir into the boiling liquid, bring to the boil again. Season to taste with salt and pepper. Drain the noodles and let them drain. Carefully mix the sauce and orange filets with the noodles.

6. 6

   Cut the duck breast into slices and serve with the noodles. Garnish with orange zest.

Nutrition Facts

KCAL
750 kcal

CARBS
65 g

FATS
32 g

PROTEINS
44 g