Duck Breast with Pasta

Ingredients

• 2 duck breast fillets (≈380 g each)
• Salt
• Pepper
• 1 Shallot
• 150 ml port wine
• 50 g cold butter
• 1 bundle arugula
• 300 g band pasta
• Salt
• Pepper
• 1 tbsp butter

Instructions

1. 1.

   Preheat oven to 80 °C. Score the fat layer of each duck breast fillet crosswise with a sharp knife (do not cut into the meat). Heat an oven‑proof pan, season the fillets with salt and pepper, and place them skin side down. Sear for 1 min until the skin is crisp, then flip and sear another minute. Transfer the fillets to the oven at 80 °C and cook for 45 min. Peel the shallot, finely dice it, and simmer with wine until reduced by half over high heat; season with salt and pepper. Cut the butter into small pieces and set aside cold.

2. 2.

   Clean the arugula, remove thick lower stems, leave leaves whole, rinse, and shake dry. Cook pasta in plenty of salted water according to package instructions until al dente, then shock with cold water. In a pan melt butter, add drained pasta and arugula, stirring, and season with salt and pepper. Remove fillets from the pan and keep warm. Drain fat and pour the browned drippings into the sauce. Whisk in the remaining butter gradually to create a silky sauce. Slice fillets thinly, arrange them decoratively over the arugula pasta and drizzle with port wine sauce, serve hot.