About the recipe

I had a little ground duck leftover from the market from the weekend and this idea just popped into my head. I also had cilantro and the chickens started laying again so I popped an egg on top. I'm glad it did because it was darn good and pretty simple to make.

Ingredients

Extra virgin olive oil or peanut oil.

Season the ground duck with:

1/2 lb ground duck
1ts garlic powder
1 TS Soy Sauce
1 ts chopped ginger

1LB dried Etto casarecce
1/4 small onion diced
1 carrot diced
Mighty Cap shitake mushroom diced
1/2 cup chicken or duck broth
eggs, cilantro and hoisin sauce for topping

Casarecce pasta box

Preparation

Cook the onion and carrot in a large frying pan or wok
Add the duck meat and cook over medium heat and add diced mushroom.
Put pot of water on to boil. Drop pasta into boiling water with generous amount of sea salt or a couple Etto salt discs.
Once the duck meat is browned add the chicken broth.
Add the pasta to the sauce and mix well adding pasta water as needed to make it come together.
Plate it and top with a fried egg, cilantro and drizzle hoisin sauce over the top.