Summary

Ingredients

• 500 g ribbon noodles
• 2 piece (s) duck breast
• 25 g clarified butter
• 20 g butter
• 3 shallot (s)
• salt and pepper
• 125 ml white wine
• 4 cl cognac
• 125 ml cream
• 1 tablespoon double cream
• 1 pinch (s) sugar
• 1 teaspoon tomato paste
• 250 g broccoli, cut into florets
• Pepper-grains, pink

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Instructions

1. Divide the washed broccoli florets and blanch. Salt and pepper the duck breasts and fry them in a pan in clarified butter on both sides and keep warm.
2. In the meantime, cook the pasta according to the instructions on the packet until it has the right bite (`al dente`). Add the butter to the roast and sweat the diced shallots in it. Add tomato paste and peppercorns. Deglaze the sauce stock with white wine and cream and let it simmer a little. Refine with cream double and cognac, season with salt and sugar.
3. Cut open the duck breasts and serve with the noodles. Pour the sauce over it and arrange the broccoli florets tossed in butter on top.