Sliced Duck Breast

Pasta dishes are always delicious!

Clean, rinse and drain the champions, chop them very finely, sprinkle them with salt and pepper and cook them with a quarter of the whipping cream with the lid closed, then cool them down.

Mix the champions with the beaten eggs.

Heat half of the oil in portions in a frying pan and roast small pancakes from the champion mixture, cut them into strips and fry again, then keep warm.

Heat the remaining oil in a frying pan until smoking hot, quickly fry the duck breast slices in it, turning them over, and remove them from the frying pan. Sauté the bell pepper strips for 1 minute, add the sherry, the rest of the whipping cream and the creme fraiche and simmer for 3 minutes. Add the duck breast and the mustard.

Serve the duck breast with the mushroom noodles.

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