Ditalini Pasta with Mussels and Beans by Emiko Davies
This is a delicious, hearty and always satisfying combination: plump mussels from Taranto’s port and...
150g duck breast
1/2 tsp oyster sauce
1/2 tsp tomato paste
1 tsp tomato sauce
1 tsp chilli soybean paste
2 tsp chicken stock
1 1/2 Tbs oil
300g mixed vegetables, carrot, zucchini, broccoli, celery, red and green cabbage, beans, snow peas, red capsicum, Greek capsicum
Handful of coriander
Heat oven to 180 C.
Place oil in pan and heat on high. Score duck breasts and place skin side down in pan, turn heat down to medium and fry for 3-4 minutes. Turn over and fry for another 1-2 minutes. Place pan in oven and cook for 10-12 minutes.
Julienne vegetables. Add 1/2 tablespoon of oil to a wok and heat.
Slice duck once cooked, add to wok and fry for 1-2 minutes to crisp edges. Take out and leave to rest.
Add remaining oil to wok, allow to heat then wok fry vegetables for 1-2 minutes. Add stock, sauce and pastes.
Add duck and stir through. Serve on a plate garnished with fresh coriander.
Recipe provided by Bala's Cafe