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Duck breast in white wine sauce to pastaCASTELLO Recipe

Duck breast in white wine sauce to pastaCASTELLO

Recipe Ingredients for Duck breast in white wine sauce to pastaCASTELLO

150 grams Castello Blue
2 pcs Á 300g duck breasts
some black pepper
1 pc Zucchini (250g)
200 grams Noodles
1 pc small onion
1 tbsp Butter
1 tbsp Flour
125 ml dry white wine
150 grams Whipped cream
1 tsp Instant vegetable broth
some Tarragon and pink berries for garnish
some Aluminum foil

Duck breast in white wine sauce to pastaCASTELLO Recipe Directions

50 g Blue CASTELLO put in the freezer. Wash meat, pat dry. Skin side with a sharp knife, cut several times, season with salt and pepper. Duck breasts skin side down in a hot, ovenproof frying pan and place roast for 3-4 minutes. Contact breasts and fry briefly. Bake in a preheated oven (electric oven: 175 ° C / fan 150 ° C / gas mark 2) for about 15 minutes to cook.

Wash the zucchini, along with a potato peeler shave off thin slices. Cook pasta according to package instructions in boiling salted water. 2-3 minutes before end of cooking give zucchini strips into the cooking water.

Peel onion and chop finely. Melt butter in a saucepan, saute onion in it. Sprinkle flour over and cook stirring. Gradually, wine, cream and pour 200 ml of water, boil and stir in broth. Simmer for 5 minutes.

Duck breast from the oven and wrap in aluminum foil to rest, leave. 100 g CASTELLO Blue dice. Gradually add to the sauce and melt while stirring. Sauce with salt and pepper to taste. Drain Drain the pasta and zucchini to leave. Duck breast into thin slices. Serve with noodles and sauce. Frozen Blue CASTELLO rub coarsely and sprinkle over the sauce. Garnish with tarragon and sprinkle pink berries.


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