Noodle Rösti with Duck and Mango

A great pasta dish for any occasion:

1. preheat oven to 150 °C. Rinse duck breast fillets, dry and sear in 2 tbsp hot oil on skin side.

Turn fillets to other side and place in oven at 150 °C for about 10 min. Remove and rest.

In the meantime, cook the pasta in boiling salted water until al dente. Drain and rinse with cold water. Mix with egg and season with salt and pepper. Peel mango, cut flesh down along the stone and divide into thin wedges.

Mix peanut butter with coconut milk until smooth, then fold in soy sauce, lime juice and maple syrup. Season dressing generously with salt and freshly ground pepper.

In a small frying pan, heat the remaining olive oil. Fry noodles in batches on both sides until golden brown and crispy. Drain on kitchen roll.

Cut the duck breast fillets into thin slices and spread evenly with the mango slices on the noodle rösti. Drizzle with peanut dressing, garnish with scallion strips if desired, and bring to table.

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