Prime Roast Duck & Parmesan Veg Risoni

• Return frying pan to medium-high heat. Season 
duck breast on both sides with salt and pepper.
• Place duck, skin-side down, in the hot pan. Cook 
until the skin is golden, 6-7 minutes. 
• Turn the duck and cook until browned, a further 
2 minutes. Increase heat to high and sear on all 
sides for 1 minute. 
• Transfer to a lined oven tray, then pour over  
2 tbsp of duck fat from the pan. Roast until duck 
is cooked through, 10-12 minutes. 
• Transfer to a plate to rest for 5 minutes.

• While duck is cooking, bring a medium saucepan 
of salted water to the boil.
• Cook risoni over high heat until ‘al dente’,  
7-8 minutes. Drain and return to the saucepan. 
TIP: ‘Al dente’ risoni is cooked through but still 
slightly firm in the centre. 

• Wipe out frying pan, then return to a medium
high heat with a drizzle of olive oil.
• Cook courgette, tossing, until golden,  
5-6 minutes.
• Add garlic, garlic & herb seasoning and tomato 
paste and cook until fragrant, 1-2 minutes.
• Add the water and cook until slightly reduced, 
1-2 minutes.
• Remove from heat, then stir through the cooked 
risoni, half the baby spinach leaves, grated 
Parmesan cheese and the butter. Season to 
taste with salt and pepper.

• In a medium bowl, combine the remaining 
baby spinach leaves and a drizzle of balsamic 
vinegar and olive oil. Season to taste.