Tagliatelle with duck breast in port wine cream sauce

Ingredients for 4 servings:

• 1 duck breast (approx. 450 g)
• 3 spring onions
• 1 clove(s) garlic
• 1 bell pepper(s), red
• ½ chili pepper(s)
• 100 ml port wine
• 2 tsp tomato paste
• 1 sprig(s) rosemary
• 3 sage leaves
• 150 ml chicken broth
• 300 ml cream
• 100 g peas (frozen)
• 400 g ribbon pasta or tagliatelle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Clean the spring onions and slice into rings. Remove the seeds from the bell pepper and chili, wash them, and dice them. Peel and finely chop the garlic. Preheat the oven to 120°C. Peel the skin from the duck breast. Cut the skin into thin strips and fry in a pan over medium heat without fat until crispy. Remove from the pan and keep warm. Pour off the fat from the pan (except for 2 tablespoons). Brown the duck breast on both sides in the remaining fat (not too hot). Then transfer to a plate and finish cooking in the oven (approx. 20-30 minutes). Bring a pot of salted water to a boil and cook the pasta al dente. Now add the spring onions, chili, garlic, and bell pepper to the pan. Add a little more of the duck fat, if desired. Lightly roast everything. Add the sage and rosemary. Deglaze with port wine, stir in the tomato paste, and reduce. Then add the stock, cream, and peas. Simmer everything gently until the sauce is nice and creamy. Season with salt. Cut the duck breast in half lengthwise. Then cut into thin slices and reheat briefly in the sauce. Divide the pasta among plates, pour the sauce over it, and serve with the duck skin crusts. Serve with a full-bodied red wine.