Noodles with duck breast

Ingredients for 2 servings:

• 1 duck breast, without skin and fat
• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) Celery
• 2 tbsp olive oil
• 100 ml white wine
• 100 ml broth (soup)
• 1 bottle of Cremefine for cooking (250 ml)
• 200g penne
• Parmesan
• salt and pepper
• chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Remove as much skin and fat as possible from the duck breast (or buy it without the fat/skin). Cut the meat into small cubes. Peel the onion and carrot, wash the celery stalk, and dice everything finely. Heat the oil in a large pot. Brown the meat. Add the onion and vegetables and fry. Deglaze with the wine and let the liquid almost reduce. Then pour in the soup (stock), cover, and simmer everything for 15 minutes until soft. Meanwhile, cook the pasta. Add the crème fraîche to the meat and season with salt, pepper, and chili. Allow to reduce slightly. Before serving, add the pasta to the sauce. Toss briefly, divide between 2 plates, and serve sprinkled with freshly grated Parmesan cheese.