Noodles with Duck Breast
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 duck breast, skinless and fat
- 1 onion (s)
- 1 carrot (s)
- 1 stick (s) celery
- 2 tablespoon olive oil
- 100 ml white wine
- 100 ml soup
- 1 bottle Cremefine for cooking (250 ml)
- 200 g pasta, (uncooked penne)
- Parmesan
- salt and pepper
- Chili powder
Print Recipe
Pin Recipe Instructions
- Remove the skin and fat from the duck breast as completely as possible (or buy it without fat / skin). Cut the meat into small cubes.
- Peel the onion + carrot, wash the celery stalk, dice everything. Heat the oil in a large saucepan, fry the meat. Add onion + vegetables and roast. Deglaze with the wine and allow the liquid to boil down almost completely. Then pour in the soup and cook everything covered for 15 minutes until soft. In the meantime, cook the pasta.
- Now add 1 bottle of Cremefine to the meat, season with salt, pepper and chilli to taste. Let something boil down.
- Before serving, add the pasta to the sauce. Briefly toss, divide on 2 plates and serve sprinkled with freshly grated Parmesan.
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