- 2 duck breast fillets (400–500 g)
- Olive oil, for greasing
- 3 cups chicken stock
- 250 g fresh tagliolini
- 180 g baby leaf spinach
- 1-2 heads chicory, roughly sliced (or use cos lettuce)
- Sea salt and freshly ground black pepper
- Parmesan, grated or shaved, for serving
Pull the skin off the duck breasts and slice thinly. Place in a pan, pour over boiling water to cover and simmer until all the fat is rendered and the skin is crisp and golden.
Pour off the fat and set the crackling aside.
Stir-fry the sliced duck breast, in batches, in a drizzle of oil, using the same pan used for the crackling.
Add the chicken stock to a saucepan over a high heat and, when boiling, cook the pasta until al dente.
Drain, then add the cooked duck and the greens to the hot, cooked pasta. Keep tossing over a fairly high heat until the greens begin to wilt. Check seasoning.
Turn into pasta bowls and top with crackling. Pass around the Parmesan and the pepper mill.
Cook’s note: Use chicken, with skin of course, as an alternative to duck.