Ingredients (4 servings):
2 duck breast fillets (à ca. 180 g, with skin)
salt
400g Tagliatelle
400 g mushrooms
40g butter
pepper
1 bunch spring onions
a few sprigs of thyme
1 sprig rosemary
some old balsamic vinegar
1 piece Parmesan (about 50 g)
Preparation:
Preheat the oven to 140 ° C. Wash and pat dry the duck breast fillets. Cut the skin with a knife into rhomboid forms.
Heat up a frying pan. Lightly salt the duck breast fillets and fry until golden brown for about 5 minutes in the pan on the skin side. Put them in a ovenproof dish with the skin down and bake on the middle rack for about 15 minutes.
Meanwhile, cook the pasta according to the package instructions in plenty of boiling salted water until al dente.
Clean the mushrooms, wipe gently with a slightly damp paper towel and cut into slices. In a second pan, heat the butter and fry the mushrooms in it while turning. Season with salt and pepper.
Clean, wash and cut the spring onions into thin rings. Wash the herbs and shake dry, pluck off the leaves or needles and finely chop. Add the spring onions and the herbs to the mushrooms and sauté briefly. Season with salt, pepper and vinegar.
Remove the duck breast fillets from the oven and let rest briefly.
Mix the pasta with the mushrooms. Cut the duck meat into thin slices and mix them to the pasta. Season with salt and pepper. Add some Parmesan cheese shavings on top and serve it.
Serve with salad.