Rice-shaped pasta is the perfect partner for duck spiked with ginger and chilli.
The ingredient of Spiced duck with risoni
- 1.8kg whole fresh or frozen duck, cut into 8 pieces
- 3 French shallots, finely chopped
- 2cm-piece fresh ginger, cut into 6 slices
- 2 long fresh red chillies, thinly sliced
- 750ml (3 cups) Massel chicken style liquid stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin seasoning
- 2 whole star anise
- 375g dried risoni pasta
- 1 cup fresh coriander leaves
- 3 spring onions (shallots), thinly sliced diagonally
The instruction how to make Spiced duck with risoni
- Place the duck, skin-side down, in a cold frying pan. Place the pan over high heat. Cook, turning, for 10 minutes or until browned. Transfer duck to the slow cooker.
- Drain all but 1 tablespoon of the excess fat from the frying pan. Add shallot, ginger and half the chilli. Stir for 1-2 minutes or until aromatic. Add 250ml (1 cup) of stock. Cook for 1 minute, stirring to dislodge bits that have cooked onto the base. Transfer to the slow cooker. Stir in soy sauce, mirin, star anise and remaining stock. Cook, covered, on high for 3 hours or until the duck is tender. Transfer the duck to a plate. Discard star anise and ginger. Stir in the pasta. Cook, covered, for 15 minutes or until pasta is al dente.
- Remove and discard duck skin and bones. Use 2 forks to shred the duck meat.
- Add the duck to pasta mixture. Stand, covered, for 5 minutes or until the duck is warmed through. Divide the mixture among bowls. Top with the coriander, spring onion and the remaining chilli.
Nutritions of Spiced duck with risonifatContent: 773.165 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 7.5 grams saturated fat
sugarContent: 78 grams carbohydrates
cholesterolContent: 59 grams protein