Duck Fusilli With Apricot-Cognac Sauce - cooking recipe

Ingredients

1 lb fresh fusilli pasta
1 lb duck breasts, skin removed and sliced, meat sliced
3 None shallots, finely diced
3/4 cup dried apricots, sliced
4 tbsp Cognac
3/4 cup heavy cream
1 tsp ground black pepper
6 sprigs fresh thyme, leaves only
1.5 oz Parmesan cheese, shaved, to garnish

Preparation

Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large, nonstick frying pan, cook duck skin until golden and crispy. Set aside. Season duck breast then briefly saute in duck fat, turning, for about 3 mins. Set aside and keep warm.
Add shallots and saute for 2-3 mins. Add apricots and cook for 4 mins. Add Cognac, cream and reserved pasta water. Add pepper and thyme. Season. Toss with pasta.
Serve pasta in bowls with duck and crispy skin. Garnish with Parmesan shavings.