Tagliatelle with Coconut Milk Sauce and Duck Breast
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g ribbon noodles, wide
- 1 ½ lime (s), the juice it
- 2 small chilli pepper (s), red, fresh
- 2 duck breast
- 1 can coconut milk
- 2 tablespoon vegetable broth, grained
- 60 ml water
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente.
- At the same time, skin the duck breast and fry it until tender pink in a hot pan (this takes 3-5 minutes from each side, depending on the thickness of the piece of meat). Take out, season with salt and pepper.
- Stir the coconut milk, the water, the (possibly pitted chilli peppers, the lime juice and the granulated vegetable stock into the roasting set) and bring to the boil. Rinse the cooked noodles briefly so that not so much starch sticks and mix them with the sauce.
- Then cut the meat into slices and serve on the pasta. Serve immediately.
- Tip: First try with the juice of a lime and add more juice if necessary.
- If you don`t like it that spicy, please remove the chilli seeds. I personally cook the dish with 4 chili peppers including their kernels.
- Use the granulated broth as a salt substitute if necessary adjust it to your own taste.
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