Duck breast with orange sauce and pasta à la Didi

Ingredients for 2 servings:

• 2 organic oranges
• 400 g duck breast, ready to cook
• 300 ml duck stock
• 2 tsp cornstarch
• 200 g pasta, colorful
• 2 tsp salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Rinse an orange with hot water, pat dry, and peel off the zest in very fine strips. Halve both oranges and squeeze out the juice. Rinse the duck breast fillets and pat dry with kitchen paper. Fry the duck breast fillets in a hot pan without adding any fat, skin-side down, until crispy. Season with salt and pepper. Turn over and fry for another minute. Place the duck breast fillets on a baking tray lined with baking paper. Cook in a preheated oven at 180°C (160°C fan; gas mark 2-3) for 10-12 minutes until pink. For the orange sauce, deglaze the pan with the orange juice. Reduce by about 2/3. Pour in the stock and bring to a boil. Mix the cornstarch with 3 tablespoons of water until smooth, stir into the sauce, and bring to a boil briefly. Add the orange zest and season with salt. Meanwhile, cook the pasta in 2 liters of well-salted water for 10 minutes. Remove the duck breast fillets from the oven and let them rest briefly. Cut into thin slices, arrange them with the orange sauce and pasta, and serve.