Tasty duck breasts are served with a delicious red wine, apple and thyme sauce. This ribbon noodles are the perfect accompaniment.
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2 duck breast fillets (350g each)
salt and pepper to taste
1 tablespoon honey
1 leek, thinly sliced
100g shallots, halved
1 small apple
1 tablespoon lemon juice
400g Thai ribbon noodles
400ml duck fond
100ml red wine
2 to 3 tablespoons instant thickening granules
1/2 bunch fresh thyme, minced
25g green peppercorns
Method Prep:10min › Cook:35min › Ready in:45min
Rinse and pat dry duck meat. Score the skin with a sharp knife in a grid-like pattern. Season with salt and pepper to taste.
In a large non-stick skillet fry duck breasts with the skin side down over medium heat for about 10 minutes, until the skin is browned and releases the fat. Take out of the pan and pour off the fat. Place duck with the skin upwards back into the pan and fry for another 15 minutes, turning occasionally. 5 minutes before they are done, brush them with honey.
Meanwhile dice unpeeled apple and drizzle with lemon juice.
In a large saucepan with salted water cook noodles according to directions on the package, until al dente.
Take cooked through duck out of the pan and set aside. Keep warm.
Add apple, shallots, leek and thyme to the pan and fry for a few minutes. Pour in fond and wine and simmer for 5 minutes. Thicken the sauce with instant thickening granules.
Slice the duck breasts. Toss the cooked noodles with the sauce and serve with duck slices and green pepper on top.