Spiced duck with risoni

Spiced duck with risoni


Rice-shaped pasta is the perfect partner for duck spiked with ginger and chilli.

The ingredient of Spiced duck with risoni

  1. 1.8kg whole fresh or frozen duck, cut into 8 pieces
  2. 3 French shallots, finely chopped
  3. 2cm-piece fresh ginger, cut into 6 slices
  4. 2 long fresh red chillies, thinly sliced
  5. 750ml (3 cups) Massel chicken style liquid stock
  6. 2 tablespoons soy sauce
  7. 1 tablespoon mirin seasoning
  8. 2 whole star anise
  9. 375g dried risoni pasta
  10. 1 cup fresh coriander leaves
  11. 3 spring onions (shallots), thinly sliced diagonally

The instruction how to make Spiced duck with risoni

  1. 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.
  2. 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.
  3. Remove and discard duck skin and bones. Use 2 forks to shred the duck meat.
  4. 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 risoni

fatContent: 773.165 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 7.5 grams saturated fat
sugarContent: 78 grams carbohydrates
cholesterolContent: 59 grams protein


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