Name: Duck and vegetables pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 red onion; 1 stick of celery; 1 clove of garlic; 100g green beans; 1 medium carrot; 1 small courgette (zucchini); 2 Tbsp tomato purée; 100 ml vegetable/chicken stock; 200g pasta; 200-300g leftover roasted duck meat (or 2 small duck breast fillet); 2 Tbsp chopped fresh herb (e.g. parsley, basil, coriander)

Duck and vegetables pasta

14 May 2016

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

1 red onion
1 stick of celery
1 clove of garlic
100g green beans
1 medium carrot
1 small courgette (zucchini)
2 Tbsp tomato purée
100 ml vegetable/chicken stock
200g pasta
200-300g leftover roasted duck meat (or 2 small duck breast fillet)
2 Tbsp chopped fresh herb (e.g. parsley, basil, coriander)

Instructions

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.