John Myers
Ingredients for 4 servings:
- 4 duck breasts
- ½ head of savoy cabbage
- 125 liters of white wine
- 2 cups of cream
- 1 tbsp sauce (Cumberland sauce)
- salt and pepper
- 500g pasta
- salt water
- 100 g Parmesan, freshly grated
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
winter pasta, duck for pasta fans
Cut the savoy cabbage into bite-sized pieces and blanch in salted water for about 3 minutes. Drain in a sieve and rinse with cold water. Remove the skin from the duck breasts and dice the meat into small pieces. Fry two duck skins in a pan until the fat has rendered. Remove the duck skins. Then fry the diced meat in the fat until crispy, season with salt and pepper, and deglaze with the white wine and cream. Stir in the Cumberland sauce. Cover and simmer the ragout over a very low heat. Now prepare the pasta in the salted water according to the package instructions. Mix the savoy cabbage into the ragout and reheat. Serve both with Parmesan cheese.
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