Whole Wheat Spaghetti with Duck, Turnips, and Zucchini
Region: Italy
Category: Pasta with Fowl
Season: Fall
Difficulty: Labor Intensive

This robust meal is perfect for a cool fall or winter night.  Although it’s a bit involved as you need to roast the duck first, it’s satisfying and slightly sweet because of the turnips and makes a nice first course for weekend dinner guests.  You will only use the breast in this preparation and the legs and thighs can be saved for Lasagna with Roast Duck Legs and Mushrooms. 

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 2 hours

One 5-pound duck

2 medium turnips (about 3/4 pound), peeled and diced

2 tablespoons extra-virgin olive oil

3 scallions, chopped

1 celery stalk, chopped

4 garlic cloves, finely chopped

2 zucchini, peeled and sliced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dry white wine

1/2 pound whole wheat spaghetti

Freshly grated parmigiano-reggiano cheese

1. Preheat the oven to 400 degrees F. 

2. Place the un-trussed duck on a rack in a roasting pan and roast until the skin is crispy and the juice runs clear at the thigh joint when poked with a skewer, about 1 to 1 1/4 hours.  About 35 minutes before the duck is done, extract 2 tablespoons duck fat from the pan and toss with the turnip pieces in another roasting pan.  Roast the turnips in the same oven until tender and crispy on the edges, about 35 minutes.  Remove the duck and cut the breast meat into thin slices, removing any fat, but saving the crispy skin.  Save the remaining duck thighs and legs and the duck fat for another purpose.

3. In a large flameproof casserole, heat the olive oil over high heat, then cook the scallions, celery, garlic, zucchini, salt, and pepper until soft, stirring, 5 to 6 minutes.  Pour in the wine, reduce the heat to medium and cook until only about 2 tablespoons remain of the wine, about 5 minutes.

4. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing.

5. Transfer the pasta to the casserole and toss well over medium heat.  Add the duck breast strips and roasted turnip pieces and toss again.  Check the seasoning and correct.  Serve with parmigiano.

Variation: 

Note: 

Posted: 12/19/2006

Referenced Recipes:

Lasagna with Roast Duck Legs and Mushrooms