Spaghetti with Duck Breast, Sage and Bell Pepper
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 piece (s) duck breast
- 1 bell pepper (s), orange
- 2 cloves garlic)
- 2 shallot (s)
- 1 sprig rosemary
- 2 sprigs sage
- 1 sprig thyme
- 100 ml poultry stock
- 2 tablespoon sherry
- 200 ml whipped cream
- 250 g spahetti
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Peel the skin off the duck breasts, cut them into thin strips and fry them in the pan until golden brown. Remove and drain on kitchen paper. Put aside.
- Briefly fry the duck breasts in the duck fat and place in the oven for 10 minutes. Take out the meat and wrap it in aluminum foil.
- Quarter and core the bell pepper and cut into small cubes, also cut the shallots and garlic into small cubes. Pluck herbs from the stems.
- Then cut the duck breast into small cubes and turn it briefly in the hot duck fat, the latter also with the paprika cubes (one after the other). Remove each, sauté the garlic and shallots in the frying fat, deglaze with the stock and reduce by half.
- Add the sherry, cream and herbs and reduce until creamy. Season with pepper and salt, add the duck and diced paprika and heat briefly. Mix with spaghetti and garnish with the crispy strips of skin.
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