Description
Pasta with slow-roasted duck and wilted rocket
Ingredients
Scale
- 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
Instructions
- Dry the raw duck with a hairdryer.
- Prick the duck skin with a needle at an angle to avoid piercing the flesh.
- This allows the duck fat to seep out and crisps the skin.
- Salt the duck all over using more salt than usual and let it rest for an hour.
- In a small baking dish small enough to hold them snugly, pour the ghee then place the duck legs skin side up.
- Pop in the oven and turn the temperature to 140 degrees Celsius.
- Cook the duck gently for 2 hours.
- After 1½ hours, the duck should be submerged in melted fat and the skin should begin to crisp.
- When this happens, turn up your heat to 190 degrees Celsius and leave to crisp until a golden brown.
- This should take 15 minutes. Remove from the oven and let it rest for 10 minutes before eating whole or shredding for pasta.
- In a large pan, melt the duck fat and butter then add the garlic.
- Cook on medium heat for a minute until garlic is fragrant then add the walnuts and stir.
- Add the rocket and cook for 2-3 minutes until wilted.
- Add the shredded duck, season with pepper liberally and salt minimally. Cook for 2 more minutes then add the cooked pasta and toss.
- Let the flavors meld for 2-3 minutes and serve up individually.