Tagliatelle with Sage, Duck and Mushrooms

This was delicious. Enough said.



This served three people.

  • Two duck breasts
  • One onion, chopped
  • A teaspoon of mustard seeds
  • Approx 10 mushrooms, chopped
  • 2 tablespoons of crème fraiche
  • Tagliatelle
  • Approx 10 sage leaves
  • Olive oil


First take the duck breasts, place between cling film and bash with a rolling pin.  Chop into strips with scissors.

Fry the onion and mustard seeds, when the onion has started to become transparent add the duck.

Put the tagliatelle on to cook.

When the pieces of duck are ‘sealed’ add the mushrooms and continue to cook on a medium heat. Turn down to a very low heat when the tagliatelle is nearly cooked.

Drain the tagliatelle, then stir in a couple of tablespoons of olive oil, the sage, and some salt and pepper.  Put the lid back on the pan and set aside.

Stir the crème fraiche into the duck and mushroom.



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