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!
1
Boil the fettuccine in salted water until cooked.
- Fettuccine: 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.
- Olive oil: 15 ml
- Fresh button mushrooms: 50 g
3
Next, add broth, nut cream, cream, fettuccine, and simmer for another 3 minutes.
- Chicken broth: 50 ml
- Nut cream (praline spread): to taste
- Whipping cream 33%: 100 ml
- Fettuccine: 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.
- 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.
- Pine nuts: to taste
- Parsley: to taste
