Tacchino Piccante with duck breast

Ingredients for 4 servings:

• 500 g pasta, e.g. saucelli
• 2 duck breasts
• 1 Chinese cabbage, small, cut into fine strips
• 3 carrots, cut into fine strips
• 2 red bell peppers, cut into fine strips
• ½ bunch parsley, flat-leaf, coarsely chopped
• 40 ml white wine
• 2 tbsp sugar
• 4 oranges
• ½ lemon(s), the juice
• 130 ml chili sauce (Thai chili sauce)
• 1 piece(s) ginger, walnut-sized, chopped
• 2 cloves garlic
• 1 chili pepper(s), cut into fine rings
• 2 tbsp cornstarch
• Salt
• pepper
• sesame oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

For the sauce, peel the zest from three oranges and chop finely. Then cut out the fillets from all three, reserving any juice that runs out and squeezing out any excess water. Juice the fourth orange. Set the fillets, zest, and juice aside. Mix the cornstarch with a splash of orange juice. Caramelize the sugar in a saucepan, then deglaze with the white wine, the remaining orange juice, and the lemon juice. Add the ginger, garlic, orange zest, and chili pepper and bring everything back to a boil. Then stir in the Thai chili sauce and the cornstarch and let the sauce thicken. Finally, stir in the orange fillets. Keep the sauce warm. Score the white skin of the duck breast in diamond shapes and rub with pepper and salt. Heat a dry pan over medium heat. Place the duck breast in the pan, skin-side down, and cook over low to medium heat for about 15 minutes. Turn the meat over and cook for another 5 minutes. Meanwhile, cook the noodles according to the package instructions. Heat another pan with a little sesame oil. First, sauté the carrots and bell pepper strips. Towards the end, stir in the Chinese cabbage and parsley and let it simmer for a short while. Mix the noodles with the vegetables and sauce. Slice the duck breast and place it on top of the noodles.