Duck Pasta Bake Recipe - Great British Chefs

Ingredients

• 6 duck legs
• 1.5l duck fat, or goose fat
• 1 tbsp of sea salt
• 1 tsp peppercorns, cracked
• 1 tsp coriander seeds
• 1 sprig of thyme
• 1 tsp rosemary
• 1 tsp five-spice powder, Cantonese
• 1 garlic clove, peeled and chopped
• 12 cherry tomatoes, halved
• 55ml of sunflower oil
• 2 shallots, finely chopped
• 1 garlic clove, grated
• 1 sprig of fresh thyme
• 1 tbsp of vinegar
• 1 pinch of brown sugar
• salt
• pepper
• 500ml of dark chicken stock, as needed
• 2 tbsp of double cream
• 1 dash of Marsala wine
• 1 dash of rapeseed oil
• 75g of girolles, finely sliced
• 75g of ceps, finely sliced
• 1 tbsp of tarragon, chopped
• freshly ground black pepper
• 600g of penne pasta
• 50g of salted butter
• 1 1/4 bunch of spring onions, roughly chopped
• 525g of baby spinach, washed