Duck with Pasta & Roasted Vegetables


  • 2 duck confit portions
  • 1 large carrot
  • 1 large parsnip
  • 1 celery stick
  • 1 large onion
  • 1 small pumpkin wedge
  • 2 sprigs thyme
  • 2 tsp olive oil
  • 3 tbsp. freshly grated parmesan
  • 500g penne pasta
  • 1 tbsp. chopped parsley
  • Salt and freshly milled pepper


  1. Grill duck confit or cook in a hot oven until crisp. Leave to cool so you can shred or cut up.
  2. Peel and cut vegetables into sticks, toss in olive oil, add thyme and place into an oven dish.
  3. Roast in a hot oven for about 40 minutes until golden brown.
  4. Boil the pasta in plenty of boiling water until cooked, drain well.
  5. Mix pasta with the vegetables and duck. Add parsley, cracked pepper, parmesan and toss well.
  6. Present with a sprinkle of parsley and a little parmesan.

Serves 4.

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