091 Sliced duck with mushrooms and currant cream

Ingredients (for 2 ppl):

• 1 duck breast
• 1 red onion
• 1 leek
• 1 red bell pepper
• 50 g of currants
• 50 g of unsalted peanuts
• 50 g of sour cream
• 200 g of mushrooms
• 50 g of bean sprouts
• 200 g of bavette pasta
• salt, pepper, vinegar, oil

Wash and dry duck breast. Heat a big pot of salted water for the pasta.

Peel and slice onion. Wash and cut the leek. Dice the bell pepper and cut the mushrooms. Wash the bean sprouts.

Hack the peanuts and mix it with currants and sour cream. Season with salt and pepper. Boil the bavette pasta for 8-10 minutes.

Fry the duck breast for some minutes from both sides. Take it out, cut it in thin slices and fry again. Add onions, leek, bell pepper and mushrooms and fry for 5 minutes. Season with salt, pepper and a teaspoon of Balsamico vinegar. Add bea sprouts and let it simmer for another 2 minutes.

Serve bavette with sliced duck and currant cream.

(recipe from Hello Fresh)