Pasta with Slow-roasted Duck and Wilted Rocket
Recipe Type: Main, entree
Pasta with slow-roasted duck and wilted rocket
  • For the duck, you'll need:
  • 3 duck legs, shredded
  • Extra salt
  • ½ cup of melted ghee
  • Salt and pepper to taste
For the pasta:
  • 200 grams of pasta, cooked al dente
  • 2 handfuls of rocket
  • 1-2 tablespoons of duck fat (from the duck legs)
  • 1 tablespoon of butter
  • 4 clove of garlic, finely minced
  • Salt and pepper to taste
  • ½ cup of walnuts, roughly chopped
  1. Dry the raw duck with a hairdryer.
  2. Prick the duck skin with a needle at an angle to avoid piercing the flesh.
  3. This allows the duck fat to seep out and crisps the skin.
  4. Salt the duck all over using more salt than usual and let it rest for an hour.
  5. In a small baking dish small enough to hold them snugly, pour the ghee then place the duck legs skin side up.
  6. Pop in the oven and turn the temperature to 140 degrees Celsius.
  7. Cook the duck gently for 2 hours.
  8. After 1½ hours, the duck should be submerged in melted fat and the skin should begin to crisp.
  9. When this happens, turn up your heat to 190 degrees Celsius and leave to crisp until a golden brown.
  10. This should take 15 minutes. Remove from the oven and let it rest for 10 minutes before eating whole or shredding for pasta.
  11. In a large pan, melt the duck fat and butter then add the garlic.
  12. Cook on medium heat for a minute until garlic is fragrant then add the walnuts and stir.
  13. Add the rocket and cook for 2-3 minutes until wilted.
  14. Add the shredded duck, season with pepper liberally and salt minimally. Cook for 2 more minutes then add the cooked pasta and toss.
  15. Let the flavors meld for 2-3 minutes and serve up individually.
Recipe by Honest Cooking at