Low Carb Duck Breast with Spaghetti and Cream

Ingredients

• 400 g duck breast
• 200 g parsnip noodles
• 200 g butternut squash noodles
• 125 g mushrooms
• 1 medium onion
• 200 ml cream ((I used vegan cream as this was what I had at home.))
• 1 ball mozarella ((ca 200 g))
• garlic ((to taste))
• 1 spring onion
• salt ((to taste, but plenty as the noodles and the cream can take it))
• nutmeg, freshly ground ((to taste))
• black pepper, freshly ground ((to taste))
• cayenne pepper ((to taste))