Pasta with Duck Breast and Black Olives

Ingredients

• 2 duck breast fillets
• Salt
• Pepper (freshly ground)
• 1 small onion
• 4 tbsp olive oil
• 100 ml poultry stock
• 2 tbsp balsamic vinegar
• 50 ml sherry
• 1 tsp Honey
• 50 g cold butter
• 100 g black olives, pitted, coarsely chopped
• 350 g Tagliatelle
• parsley for garnish

Instructions

1. 1.

   Wash and pat dry the duck breasts. Score the skin in a diamond pattern. Season with salt and pepper and brown on the skin side in a not-too-hot pan for about 4 minutes. Flip briefly and finish cooking in an oven on a rack (fat pan underneath) at 120°C for about 25 minutes.

2. 2.

   Cook the pasta according to package instructions until al dente in plenty of salted water.

3. 3.

   Peel, finely chop the onion and sauté it in the pan fat, deglaze with sherry; add poultry stock and vinegar. Stir in honey, season with salt and pepper, reduce by half, then fold in cold butter.

4. 4.

   Remove duck breasts from the oven, let rest briefly, stir the pan fat into the sauce.

5. 5.

   Drain pasta, mix with olives, slice duck breast diagonally, arrange on plates with sauce and pasta, garnish with parsley. Serve.