Duck and mushroom ‘pasta’

Soooo what to do with leftover duck? Give it to the fella and let him decide! He came up with a bit of a cracker! This was our first try at butternut squash noodles, which were dead tasty, but they didn’t go terribly well with the duck. So I’d serve this with courgette noodles next time.

Ingredients: (serves 2)

Leftover duck (about 1 and 1/2 chicken breasts worth!)

Mixture of exotic mushrooms (we used fresh white and chestnut with dried porcini and shiitake) – you need quite a lot because they shrink


Tspn fresh thyme

Salt and pepper

Fresh squeeze lemon

How to:

The fella sauteed the cooked duck in a pan for a few mins and then removed it and set aside. He then added the chopped up mushrooms to the pan with a little extra ghee. Those lovely fats together make it yummy. Add the thyme and salt and pepper to taste. Put the mushrooms back in and stir it all together. Cook for a few more minutes until the duck is warmed through and serve with courgette noodles. 



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