Ribbon noodles with coconut milk sauce and duck breast

Ingredients for 2 servings:

• 500 g tagliatelle, wide
• 1 ½ lime(s), the juice
• 2 small chili peppers, red, fresh
• 2 duck breasts
• 1 can coconut milk
• 2 tbsp vegetable broth, granulated
• 60 ml water
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

European – Thai flavor composition

Cook the pasta al dente. Meanwhile, skin the duck breast and fry in a hot pan until pink (this takes 3-5 minutes on each side, depending on the thickness of the meat). Remove, season with salt, and pepper. Stir the coconut milk, water, chili peppers (deseeded if desired), lime juice, and granulated vegetable stock into the pan juices and bring to a boil. Rinse the cooked pasta briefly to remove as much starch and stir into the sauce. Then slice the meat and arrange on top of the pasta. Serve immediately. Tip: First, taste with the juice of one lime and add more juice if necessary. If you don’t like it too spicy, please remove the chili seeds. I personally cook the dish with 4 chili peppers, including their seeds. Use the granulated stock as a salt substitute and adjust to your taste if necessary.