Zucchini spaghetti with duck and foie and chestnut sauce

Zucchini spaghetti with duck and foie and chestnut sauce are very healthy. The combination of vegetable pasta with white meats has become very fashionable in international cuisine. In fact, the substitution of wheat with vegetables to make pasta makes its début in vegan gastronomy. However, these days it’s a nice way to eat simple flavored vegetables like zucchini.

Zucchini spaghetti with duck and foie gras and chestnut sauce are very colorful. The ingredients provide various shades, flavors and textures. As a result, its appearance is colorful and fun. Although, in reality, it is an exotic dish, due to its foie base. In any case, a dish that will appeal to even the smallest of the house.

Duck meat does not contain carbohydrates. In fact, this is one of the meats that has the least amount of fat, which is very healthy. However, it is a source of vitamins B5 and B12, as well as minerals such as zinc, the consumption of which strengthens the immune system. Next, we will teach you how to make this recipe … Read on!


For the courgette spaghetti with duck and chestnuts:

  • 200 grams of duck breast
  • 2 medium zucchini
  • 100 grams of chestnuts
  • 1 shallot
  • 3 cloves of garlic
  • Goat cheese
  • For the foie sauce:

    • 100 grams of foie
    • 1 shallot
    • 100 milliliters of cream
    • 200 milliliters of chicken broth
    • port wine
    • Olive oil
    • Salt and pepper.

    How to make courgette spaghetti with duck and foie gras and chestnut sauce:

    1. Go through the spiral device to make zucchini noodles.
    2. Cook the spaghetti in salted boiling water for two minutes. Drain and reserve.
    3. Julienne a shallot and brown it in a saucepan.
    4. Pour a glass of wine into the saucepan and cook until the alcohol has evaporated.
    5. Add the chicken stock and cream to the saucepan.. Cook for five minutes.
    6. Cut the foie into medium cubes and add it to the mixture. Add salt and cook for another 5 minutes.
    7. Remove the sauce from the heat and blend.
    8. Return the sauce to the saucepan for 3 minutes. Season with salt, remove from heat and set aside.
    9. Cut the duck breast into medium cubes, season with salt and pepper and sauté in a skillet over medium heat.
    10. Cut a shallot into small cubes and add it to the duck along with the finely chopped garlic.
    11. Add a little wine and let it be consumed. Cook for 5 minutes. Remove from heat and reserve. Give a point of salt.
    12. Roast the chestnuts, cut them into cubes and set aside.
    13. Arrange the zucchini noodles on a plate and add the duck mixture. spread the chestnuts.spaghetti with vegetables
    14. Pour in the foie sauce, add the crumbled cheese and serve.

    This preparation in which the wheat is replaced by zucchini is ideal for celiacs. Also for those who want to lose weight.

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