Pumpkin Farfalle with Crispy Duck & Brussels Sprouts

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Skill Level
Preparation Time 10 minutes Total Time 25 minutes (+ 90 minutes to roast the duck)
Servings 4 Cost Per Serving $2.15
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Image of a plate of the pumpkin farfalle


1Duck Leg (you can also use leftover roasted turkey from Thanksgiving)
1/2 tspGround Star Anise (optional)
3/4 cupLeeks, sliced
3/4 cupBrussels Sprouts, shredded
2 clovesGarlic, minced
2 tbspFresh Sage, finely chopped
1/4 cupFresh Parsley, finely chopped
1/2Lemon, juice and zest
2 tbspParmesan, grated
4 handfuls (1 handful per person) Pumpkin Farfalle
1 tbspOlive Oil or Grape Seed Oil
1/2 tspSea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 325 degrees F.
  2. Lightly prick the skin of the duck with a knife several times. Rub the leg with salt, pepper and ground anise. 
  3. Place on a baking tray lined with parchment paper and roast for 90 minutes. Allow to rest for ten minutes, remove the skin and then use two forks to shred the meat off the bone. Place shredded meat on the side.
  4. Bring a large pot of water to a boil to cook your pasta. Once it boils add a good pinch of salt and your pasta. Fresh pasta only takes about 2 to 3 minutes to cook, or use the instructions on box for dried pasta.
  5. Place a medium sauté pan over medium heat and add the oil. Once the oil begins to shimmer add the leeks. Cook for about 3 minutes until they start to soften. Add garlic, brussels sprouts and sage, and continue to cook for another 5 minutes. Add about a 1/4 cup of the pasta water, lemon juice and zest to the pan. 
  6. Add the cooked pasta to the pan. Top with parmesan, parsley and the shredded duck and toss well. Season to taste and serve.


  • ​Duck is a dark meat which is higher in fat than turkey or chicken meat. Dark meat from a turkey or chicken (the leg) contains 2 grams less fat than meat from a duck leg. White meat from a turkey or chicken (the breast) contains 6.5 grams less fat than meat from a duck breast. This can be a good protein choice for people who have a dry mouth or difficulty swallowing because the extra fat provides moisture that can make swallowing easier. It also provides extra calories without extra bulk, which can be helpful for people with small appetites or those who are trying to gain weight. One duck leg provides 22 grams of protein, the same amount as 4 eggs.
  • If you do not want to gain weight, you can lower the calories and fat by removing the skin. A duck leg with skin is 200 calories and 10 grams of fat. By taking off the skin, you cut the calories down to 134 calories, and reduce the fat by half for 4.5 g per duck leg.
  • Brussels sprouts are an excellent source of vitamin K and vitamin C, with 1/2 cup of cooked Brussels sprouts providing all of the vitamin K and half of the vitamin C most people need in a day. Vitamin K plays an important role in blood clotting and bone health, while vitamin C is an antioxidant that strengthens the immune system.
  • Brussels sprouts are a cruciferous vegetable, in the same family as kale and broccoli. These vegetables are rich in plant chemicals called glucosinolates that may help fight cancer by lowering overall inflammation. These compounds may also prevent tumour growth and cancer cell growth, and cause cancer cells to self-destruct. Lab studies suggest these compounds may also weaken the effects of estrogen, which could lower the risk of some hormone-linked cancers.