Tagliatelle with duck breast with balsamic vinegar

2_03419 NOODLES with duck breast with BALSAMIC VINEGAR INGREDIENTS for 6 PERSONS 480 g of fresh egg noodles, 500 g duck breast, 6 tablespoons olive oil, 1/2 glass of Brandy, 2 tablespoons balsamic vinegar, sprigs of Rosemary, 3 3 sprigs of Sage, 3 sprigs of thyme, a clove of garlic, pepper, salt, washed, dried and chopped aromas half of the leaves.

Remove any residues of the duck breast feathers with tweezers.

Wash it, dry it and incidetelo the skin with the knife, forming rhombuses of 2 cm.

Heat oil in a pan with the garlic, peeled and crushed.

Saucepan, heat the chest skin side for 2 minutes over high heat.

Voltatelo with 2 tablespoons and cook 2 minutes on the other side.

Salt, pepatelo and sprinkle with the Brandy.

Let it cook for 12 minutes on low heat with the lid, voltandolo halfway through the cooking.

Sprinkling it with vinegar and continue cooking for 2 minutes without the lid should remain pink inside.

Wrap it up in foil and let rest for 10 minutes Add the chopped aromatic in the Pan after removing the garlic.

Bring to a boil in a 5 l pot of salted water.

Cook the noodles for the time indicated on the package and drain a little humid.

Put them in the pan with the broth, stir to season and roundtrip on a heated serving dish.

Remove the duck breast skin, remove completely carved diamonds and place over noodles.

Garnish with herbs and serve immediately.