PEA'S ROAST DUCK PASTA

At a lovely dinner feast hosted by FatBoyBakes more than a year ago, I was particularly drawn to his roast duck pasta. A perfect combination I must say as the aroma of the duck, which I strongly believes contributed by the fats on the skin, imparts a wonderful aroma and taste to the otherwise bland tasting pasta. Since then, I have recreated this pasta dish in my very own kitchen.

Before I go on with the list of ingredients, I just wanna share on some of the tips I discovered when I cooked this dish. I have tried using prawns as I could not find any roast duck on that particular day, and it didn't turn out as tasty. So I guess it was the duck fats the main contributory factor after all. You don't have to hunt for the best roast duck in town. I got mine from the SS2 wet market and if possible, get the seller to remove the bones for you. Do request for a small packet of the roast duck gravy too.


For the veggies, I opted for something colourful and rich in flavour, hence I used yellow and red capsicums. For some crunch, a few stalks of asparagus and for softness, I added in one small packet of oyster mushrooms. Of course, you may substitute any of the above with carrots, peas, onions, etc...


I have tried both the Angel Hair Pasta and Vermicelli Pasta for this dish but found out that the former is too fine and didn't really taste as good as the latter which has more chew to it. Well, of course this is my personal view and you may use whatever form of pasta you wish.


Ok, I talked too much, here is the list of the ingredients (serves 4):

1/2 packet Vermicelli Pasta (cook according to instruction on the packet and drain well)
1/2 roast duck (sliced or shredded)
1 yellow capsicum (cut into small cubes)
1 red capsicum (cut into small cubes)
7 - 8 stalks of asparagus (cut into small cubes)
1 small packet oyster mushroom (cut into small pieces)
6 pips garlic (chopped finely)

Seasoning:
4 tablespoon olive oil
Salt and sugar to taste
1/2 cup roast duck gravy (optional)
Fish sauce (optional)

Step 1:
Heat up your wok or pan or whatever you are using with olive oil and sauteed the garlic and oyster mushroom to remove the 'woody' fungi smell.


Step 2:
Before your garlic turns brown, put the rest of the ingredients into the pan and give it a good toss for about a minute.


Step 3:
For seasoning, try not to put in too much salt at this stage especially if you are using the roast duck gravy. You can always adjust the taste after this step.


Step 4:
Lastly, put in the pasta and give it a good toss for about 2 minutes. Check at this stage if more seasoning is needed. If you wish to add in more salt, do so by diluting it with water. Alternatively, use fish sauce or soy sauce.


Dish it up and now it is ready to be savoured. So colourful, no garnishing required.


Mmm....Bon Appetit!!!