Duck In Cognac And Apricot Sauce With Pasta - cooking recipe

Ingredients

2 x 10.5 oz duck breasts
8 None shallots, peeled and sliced
5 oz dried apricots, finely sliced
5-6 tbsp cognac
3/4 cup apple juice
6 sprigs thyme
1-2 tsp green pepper, deseeded and finely diced
1 lb fresh pasta
1 tsp cornstarch
2 oz Parmesan cheese, shaved

Preparation

Heat a large frying pan (no fat needed) and brown the duck breasts, skin side down, for 10 mins, then flip and cook another 10 mins. Remove from the pan and season to taste. Wrap in foil and allow to rest for 10 mins.
Drain off some of the hot duck fat, leaving about 2 tablespoons in the pan. Add the shallot and apricots to the pan and saute 4 mins stirring occasionally. Add the cognac, apple juice and 1/2 cup water. Bring to a boil, add the thyme leaves and green pepper and season to taste. Bring to a boil, cover and simmer 3 mins. Thicken the sauce with the cornstarch mixed with a little water.
Cook the pasta according to package directions. Cut the duck into thin slices and stir into the sauce. Season to taste. Drain the pasta and put it back in the pan, then stir in the duck sauce. Serve on hot plates and top with Parmesan.