Duck Breast with Chicken

Ingredients

• 2 duck breast fillets (about 150 g)
• Salt
• 1 stalk Celery
• 3 cm ginger
• 2 Garlic cloves
• 100 ml Marsala wine
• 150 ml poultry stock
• 1 tsp Cornstarch
• 2 tbsp Soy sauce
• chili powder
• 400 g tagliatelle

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with both fan and top heating.

2. 2.

   Rinse the duck breasts, pat dry. Score the skin in a diamond pattern. Season with salt and sear skin-side down in a hot pan over medium heat for about 5 minutes until golden. Flip, sear briefly on the other side, remove from pan and place on an oven rack (with the fat pan underneath). Roast in the oven for about 30 minutes to finish cooking. Drain the fat from the pan.

3. 3.

   Wash, trim, and finely dice the celery. Set aside some green for garnish. Peel and finely chop the ginger and garlic. Add both to the pan with the celery and sauté briefly. Deglaze with Marsala wine and poultry stock, then simmer gently for about 10 minutes. Stir in cornstarch mixed with 2 tbsp water to lightly thicken the sauce. Season with soy sauce and chili powder.

4. 4.

   Cook the tagliatelle in salted water until al dente.

5. 5.

   Remove the duck breasts from the oven, let rest briefly, then slice into rounds. Drain the pasta and place in bowls. Arrange the sliced duck on top of the pasta, pour the sauce over it, and garnish with celery greens.