Flying Duck Breast M. Balsamic Sauce, Glac. Carrots, Safrannu

A great pasta dish for any occasion:

Duck Breast:

Sauté chicken giblets and vegetables with paradeis pulp in order. Add the chicken stock and red wine. Simmer gently for 120 minutes. Later strain through a hair sieve and cool for one night.

A day later, degrease exactly and boil to half, until a slightly creamy sauce.

Season with sugar couleur, pepper, salt and balsamic vinegar and beat with cold butter before serving.

Sauté the duck breasts in a small amount of oil, skin side down, then season with salt and pepper and roast until pink, 10 to 15 minutes each, depending on thickness. Keep warm in foil.

Glazed carrots:

Cut peeled carrots into 5-inch-long pieces and quarter. Steam in an open saucepan with butter, sugar, a tiny bit of salt and pepper until the drawn liquid has evaporated. Saffron noodles:

Cook pasta in salted water until al dente and drain. Heat the cream with saffron and toss the noodles in it.

Serve:

Cut duck breast diagonally without skin into slices. Serve with the sauce, pasta and vegetables.

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