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🍽️ Duck Breast Cubes on Ribbon Noodles with Sweet-Sour Date Cream

1011 kcal · 30 min · 4 servings

Ingredients

• 200 g Tagliatelle
• 1 tsp Salt
• Oil
• 2 tbsp Butter
• Chili Flakes (to taste)
• 1 Sprig Dill
• 500 g Duck Breast Fillet
• Salt
• Pepper (from the mill)
• Ghee (for frying)
• 50 ml Heavy Cream
• 50 ml Poultry Broth (optional)
• 1 tsp Cranberry Jam
• 0.5 Orange (organic)
• 1 tbsp Honey
• 300 g Yogurt (plain)
• 100 g Sour Cream
• 0.5 Orange (organic)
• 100 g fresh Dates
• 1 tbsp Butter
• 2 tbsp Sugar
• Salt (to taste)
• Orange Zest (organic)
• fresh Chili Peppers
• 1 Sprig Dill

Instructions

1. 1. Bring water to a boil in a pot. Add a splash of oil and some salt.
2. 2. Cook the ribbon noodles (tagliatelle) al dente according to package instructions.
3. 3. Rinse the noodles briefly with cold water and let them drain.
4. 4. Cut the duck breast into evenly sized cubes.
5. 5. Season the meat cubes lightly with salt and pepper.
6. 6. Heat the fat in a pan.
7. 7. Sear the duck cubes sharply on all sides.
8. 8. Remove the meat from the pan and set it aside.
9. 9. Deglaze the pan juices in the pan with a little broth.
10. 10. Pour in whipping cream or a mixture of cream and poultry broth.
11. 11. Stir the cranberries into the sauce.
12. 12. Add the grated orange peel and orange juice.
13. 13. Let the sauce simmer for about two minutes.
14. 14. Season the sauce to taste.
15. 15. Return the duck meat to the sauce.
16. 16. Let the meat simmer gently for about five minutes.
17. 17. Warm the honey slightly until it becomes liquid.
18. 18. Whisk the yogurt with the liquid honey and sour cream.
19. 19. Grate the peel of one orange.
20. 20. Squeeze the juice of the orange.
21. 21. Stir the orange peel and juice into the yogurt mixture.
22. 22. Pit the dates and chop them finely.
23. 23. Melt butter with sugar in a small pan.
24. 24. Caramelize the dates in the butter-sugar mixture.
25. 25. Fold the caramelized dates into the yogurt cream.
26. 26. Season the date cream with a little salt.
27. 27. Melt butter with chili flakes in a pan.
28. 28. Toss the noodles in it to warm them up.
29. 29. Chop the dill finely.
30. 30. Fold the dill under the noodles.
31. 31. Season the noodles with salt and pepper.
32. 32. Portion the noodles onto the plates.
33. 33. Place the duck breast cubes on top of the noodles.
34. 34. Garnish the dish with orange peel, chili pepper, and dill.
35. 35. Serve the date-yogurt cream separately on the side.

Nutrition per serving

• kcal: 1011
• Protein: 35 g · Fett/Fat: 64 g · Carbs: 75 g