Fettuccine with nut sauce and duck

1 serving

25 minutes

Fettuccine with nut sauce and duck is a refined combination of Italian pasta and delicate flavors. Italian cuisine is famous for its sauces, and the nut cream in this dish adds tenderness and depth of flavor. Braised duck adds richness, while the creamy-nut base makes the dish truly velvety. The aroma of sautéed mushrooms harmoniously complements the composition, and grated Parmesan and pine nuts finish the ensemble with light crunchy notes. This dish is perfect for both a cozy dinner and a festive feast. Enjoy the pasta while immersing yourself in a rich palette of flavor nuances!

Energy value per serving

• Calories: 1127.4
• Proteins: 36.7g
• Fats: 52.6g
• Carbohydrates: 119.6g

Ingredients

• Fettuccine pasta: 170 g
• Olive oil: 15 ml
• Duck: 30 g
• Hazelnut cream: to taste
• Cream 33%: 100 ml
• Chicken broth: 50 ml
• Fresh champignons: 50 g
• Pine nuts: to taste
• Grated Parmesan cheese: 10 g
• Parsley: to taste

Cooking steps

1. Boil the fettuccine in salted water until cooked.

   Required ingredients:

   • Fettuccine pasta: 170 g
   • Chicken broth: 50 ml

2. Add thinly sliced mushrooms to a heated pan with olive oil and sauté for 1-1.5 minutes.

   Required ingredients:

   • Olive oil: 15 ml
   • Fresh champignons: 50 g

3. Next, add broth, nut cream, cream, fettuccine, and simmer for another 3 minutes.

   Required ingredients:

   • Chicken broth: 50 ml
   • Hazelnut cream:  to taste
   • Cream 33%: 100 ml
   • Fettuccine pasta: 170 g

4. 1-1.5 minutes before cooking is done, add the stewed duck, previously cut into strips, removing fat and skin, and Parmesan, and mix everything.

   Required ingredients:

   • Duck: 30 g
   • Grated Parmesan cheese: 10 g

5. Place the cooked pasta on a plate, sprinkle with pine nuts, and garnish with a sprig of parsley.

   Required ingredients:

   • Pine nuts:  to taste
   • Parsley:  to taste