Duck and vegetables pasta
This duck and vegetables pasta can be made from scratch or with leftover roasted duck meat. Also, you can use other vegetables too – squash, spinach, peas, chickpeas, broad beans, bell pepper would work just as well. It’s simple and filling – perfect for a midweek supper.
Ingredients
Method
- If you’re using raw meat, season the fillet with salt and fry on each side for 3-4 minutes then rest for 10 minutes before slicing them.
- Slice the onion and celery, then sauté these in a little oil.
- Meanwhile, chop the garlic, carrots, zucchini and green beans and cut them into bite-sized pieces.
- Add the garlic to the onion, stir for one minute, then add the other chopped vegetables .
- Gently sauté under cover for 5 to 10 minutes, then add the stock and the tomato purée. Cook for 10 minutes while cutting the duck meat into bite sized pieces.
- Add the meat to the stewed vegetables and cook for 2-3 minutes to warm thorough. Season with salt and pepper to your liking.
- Meanwhile, cook the pasta in boiling water, then drain.
- Serve the pasta, tossed with the duck and vegetables.