I love pasta and I wanted to find a good pasta recipe with spring onions for #monthlyveg this month. Bacon is always my go-to meat when it comes to creating a pasta sauce so I also wanted to experiment with something different but something that still has the same intensity of flavor. I ended up making this strange cross between Asian and Italian cuisine which turned out to be completely delicious!
It is a little time-consuming because the duck needs to be roasted but its totally worth it and probably for the best because otherwise I’d be tempted to eat it everyday! It’s fairly light considering it’s made with duck, and not very saucy but there is just enough moisture to make it all work perfectly.
You’ll need (serves 2)
- 1 duck breast with skin on (I bought a boneless duck crown, roasted it all then froze half for another time)
- Generous bunch of spring onions (around 6-8)
- 1-2 oz butter
- 4-6 tbsp soy sauce
- 1 tsp honey
- Spaghetti or pasta of your choice
- Mixed Italian herbs
Preheat your oven to 350F and put your duck in a roasting dish and pour over the soy sauce. Sprinkle the skin with the herbs (dried are fine) and add a dollop of honey to the top. Cover with foil and roast. If you’re just roasting 1 breast it should only take about 30-45 minutes to roast, remove the foil after 20 minutes to allow the skin to crisp up. When the duck is cooked drain almost all of the fat and shred it. Either shred the skin along with it or take it off and discard it.
Put your pasta on to cook according to its instructions. Finely chop your scallions and heat a frying pan to a medium-high heat. Add the spring onions and the butter and fry until both start to brown. Add the shredded duck and mix well until the duck is warm again. Drain your pasta and mix with the duck. Sprinkle with parmesan to serve.