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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Slice the onion and celery, then sauté these in a little oil.
  3. Meanwhile, chop the garlic, carrots, zucchini and green beans and cut them into bite-sized pieces.
  4. Add the garlic to the onion, stir for one minute, then add the other chopped vegetables .
  5. 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.
  6. Add the meat to the stewed vegetables and cook for 2-3 minutes to warm thorough. Season with salt and pepper to your liking.
  7. Meanwhile, cook the pasta in boiling water, then drain.
  8. Serve the pasta, tossed with the duck and vegetables.