It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again.
About Us
Our History
Vision, Mission, Goals
Volunteer
Directions
Contact Us
Book this Space
Research
Core Research Areas
Our Studies
Research Connections
Research Opportunities
Clinics & Programs
Survivorship Clinics
ELLICSR Kitchen
Classes & Events
Calendar
Classes
Events
Connect with ELLICSR
ELLICSR Blog
ELLICSR Newsletter
Survivorship Clinics
Fatigue Clinic
Function & Mobility Clinic
Lymphedema Clinic
Neurocognitive Clinic
ELLICSR Kitchen
Currently selected
Recipes by Meal Type
Recipes by Side Effects
Past Guests
Pumpkin Farfalle with Crispy Duck & Brussels Sprouts
Home
Clinics & Programs
ELLICSR Kitchen
Pumpkin Farfalle with Crispy Duck & Brussels Sprouts
Page Content
Skill Level
Intermediate
Preparation Time
10 minutes
Total Time
25 minutes (+ 90 minutes to roast the duck)
Servings
4
Cost Per Serving
$2.15
Share this Recipe
Print
Ingredients
Recipe Ingredients
1
Duck Leg (you can also use leftover roasted turkey from Thanksgiving)
1/2 tsp
Ground Star Anise (optional)
3/4 cup
Leeks, sliced
3/4 cup
Brussels Sprouts, shredded
2 cloves
Garlic, minced
2 tbsp
Fresh Sage, finely chopped
1/4 cup
Fresh Parsley, finely chopped
1/2
Lemon, juice and zest
2 tbsp
Parmesan, grated
4 handfuls (1 handful per person)
Pumpkin Farfalle
1 tbsp
Olive Oil or Grape Seed Oil
1/2 tsp
Sea Salt and Freshly Ground Black Pepper
Directions
Cooking Directions
Preheat the oven to 325 degrees F.
Lightly prick the skin of the duck with a knife several times. Rub the leg with salt, pepper and ground anise.
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.
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.
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.
Add the cooked pasta to the pan. Top with parmesan, parsley and the shredded duck and toss well. Season to taste and serve.
Nutrition
Image Two
PDF link to nutrition facts table for Pumpkin Farfalle with Duck and Brussels Sprouts
Nutrition Facts
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.