Duck Breast on Pasta with Date Yogurt
Ingredients
- For the tagliatelle
- 200 grams Tagliatelle
- 1 tsp salt
- vegetable oil
- 2 Tbsps butter
- Red pepper flakes (to taste)
- 1 sprig Dill
- For the duck breast
- 500 grams duck legs (boneless)
- salt
- freshly ground peppers
- clarified butter (to saute)
- 50 milliliters Whipped cream
- 50 milliliters Chicken broth (as neededl)
- 1 tsp lingonberry jam
- ½ Orange (zested and juiced)
- For the date yogurt
- 1 Tbsp honey
- 300 grams Yogurt (0.1% fat)
- 100 grams Sour cream
- ½ Orange (zested and juiced)
- 100 grams fresh Date
- 1 Tbsp butter
- 2 Tbsps sugar
- salt (as neededl)
- To garnis
- Orange peel (zested and juiced)
- fresh chili peppers
- 1 sprig Dill
Preparation steps
For the tagliatelle: Cook the pasta according to package directions until al dente. Drain.
For the duck breast: Remove the duck skin. Cut the duck into uniform cubes and season lightly with salt and pepper. Heat the butter in a casserole and saute the meat until browned. Remove with a slotted spoon. Deglaze the pan drippings with a little broth and add the cream, or if desired, more chicken broth. Add the cranberries and grated orange zest and juice, season to taste and simmer 2 minutes. Return the meat to the pan and simmer on low heat for 5 minutes.
For the date yogurt: In a saucepan, heat the honey until fluid. In a bowl, stir together the yogurt, honey and sour cream. Stir in the orange zest and juice. Pit and finely chop the dates.
In a skillet, heat the butter and sugar until caramelized and stir in the dates. Stir the dates into the yogurt mixture and season with salt.
In a skillet melt the butter and stir in the chile flakes. Add the pasta and toss until heated through. Finely chop the dill and add to the pasta, tossing to combine.
Divide the pasta among plates, top with the duck and garnish with orange zest, chile pepper and dill. Serve the yogurt on the side.
