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Spiced duck with risoni
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Prep Time:
15 minutes
Cook Time:
240 minutes
Total Time:
255 minutes
Spicy ginger chili duck served with orzo pasta.
Ingredients:
  • 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) chicken style liquid stock
  • 42.00 gm soy sauce
  • 10.00 gm mirin seasoning
  • 2 whole star anise
  • 375g dried risoni pasta
  • 250.00 ml fresh coriander leaves
  • 3 spring onions (shallots), thinly sliced diagonally
Instructions:
  • Start by elegantly positioning the duck, skin-side down, in a chilled frying pan. Then, gracefully elevate the pan onto high heat. Charmingly sear the duck for 10 minutes or until gorgeously browned. Finally, escort the duck to the waiting slow cooker with finesse.
  • Remove most of the excess fat from the pan, leaving only 1 tablespoon. Add shallot, ginger, and half of the chilli. Sauté for 1-2 minutes until fragrant. Pour in 250ml (1 cup) of stock and deglaze the pan by stirring to release any brown bits. Transfer everything to the slow cooker. Mix in soy sauce, mirin, star anise, and the remaining stock. Cook covered on high for 3 hours until the duck is tender. Place the duck on a plate. Remove and discard the star anise and ginger. Add the pasta to the slow cooker. Cook covered for another 15 minutes until the pasta is al dente.
  • Separate and discard the duck skin and bones, then shred the duck meat using 2 forks.
  • Combine the duck with the pasta mixture and let it sit, covered, for 5 minutes to warm through. Serve the mixture in bowls and garnish with coriander, spring onion, and the remaining chilli.

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