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Italian duck breast with tomatoes and lasagnette
The duck breast has a tasteful, crispy crust. With it you eat nice wide pastel shades and a creamy spinach sauce.
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Ingredients
Directions
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Cut the skin of the duck breast fillets crosswise so that a diamond pattern is formed and sprinkle with the rosemary.
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Heat a frying pan without oil or butter and bake the duck breast fillets on the skin side 7 min.
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Turn over and cook for another 4 minutes. Remove from the pan, leave to rest for 8 minutes.
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Heat a frying pan with non-stick coating without oil or butter and add the spinach and let it shrink into parts.
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Let the spinach drain well in a sieve and put in a high cup. Add the cream, pepper and possibly salt and puree with the hand blender into a sauce.
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Halve the tomatoes. Heat the oil in the same frying pan and fry the tomatoes for 4 min. On medium heat.
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Meanwhile, cut the lasagne sheets in length into 4 ribbons. Cook the pasta in 4 minutes until al dente. Cut the duck breast in the width into slices that are as thin as possible.
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Drain the pasta, mix with spinach sauce and spinach and spread over deep plates.
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Divide the to and duck breast fillet over it. Sprinkle with the cheese and season with salt and pepper.
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Nutrition
830Calories
Sodium8% DV200mg
Fat62% DV40g
Protein76% DV38g
Carbs25% DV76g
Fiber32% DV8g
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