Spicy Pasta with Roast Long Island Duck
Chef Michael MeehanTupelo HoneySea Cliff, New York
Serves 6 as an appetizer
3 ounces canola oil
2 tablespoons finely diced fresh ginger
12 ounces duck, roasted, skinned, and julienned
1 carrot
1 yellow squash julienned
1 zucchini
6 ounces sake
3 cups duck stock or chicken stock
3 to 4 ounces fresh pasta
1½ teaspoons ancho or chipotle powder
2 tablespoons unsalted butter
6 scallions greens chopped for garnish
Heat a wok or large skillet until hot. Add the canola oil and heat. Add the ginger, duck, and vegetables and sauté for 1 minute. Deglaze with sake. Ladle in the duck stock and simmer until reduced by one third.
While the stock is simmering, cook the pasta. Add the chili powder and butter to duck mixture. Add cooked pasta and toss. Season with salt and pepper. Place noodles in center of pasta bowl. Top with duck, vegetables, and sauce. Garnish with scallion greens.
