Duck breast in pepper-cognac sauce


  • 500 grams wide noodles
  • 2 duck breasts
  • 25 grams butter
  • 20 grams butter
  • 3 shallots
  • salt
  • pepper
  • 125 milliliters white wine
  • 40 milliliters brandy
  • 125 milliliters cream
  • 1 tablespoon rich cream
  • 1 pinch of sugar
  • 1 teaspoon tomato paste
  • 250 grams broccoli
  • pink peppercorns

Preparation method (receipt)

Blanch the broccoli florets in salted water. Salt and pepper the duck breasts and fry in melted butter on both sides, remove to a warm place. Prepare a wide noodles according to package directions. Chop the shallot and fry gently in duck fat until transparent, add the tomato paste and pink pepper. Pour the white wine and cream, stew. Enter brandy, salt and season with sugar. Slice the duck breast, mixed with noodles. Enter the sauce of butter and mix with the broccoli.

noodles duck melted butter butter shallot salt pepper white wine brandy cream sugar tomato paste broccoli pink pepper