John Myers
Ingredients for 4 servings:
- 600 g duck breast with skin
- 250 g bacon cubes
- 200 ml white wine
- 250 ml orange juice, freshly squeezed
- 1 orange(s), organic, peel
- 250 ml Cremefine 15%
- Salt and pepper, freshly ground
- Chili powder, freshly ground
- 125 g arugula
- 500g spaghetti
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
simply
Remove the skin from the duck fillet and render the fat in a non-stick pan (not over too high a heat – this will take a while). When the skin is nice and crispy, cut it into thin strips and add them to the pasta dish at the end (or cut it into small cubes and add it back in). Now fry the diced bacon over low heat and fry until golden brown. As soon as the bacon is crispy (careful: don’t let it get too brown!), add the sliced duck breast and continue frying. Season generously with salt, pepper, and chili, and add the grated orange zest. After frying, deglaze with the white wine and reduce slightly. Add the orange juice and Cremfine sauce, and cover and let simmer over low heat. Meanwhile, cook the spaghetti al dente. Wash the arugula, break off the thicker stalks, and dry it in a spin dryer. Add the al dente pasta to the sauce, stir through, and finally fold in the arugula.
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