Duck with Pasta & Roasted Vegetables

2 duck confit portions

1 large carrot

1 large parsnip

1 celery stick

1 large onion

1 small pumpkin wedge

2 sprigs thyme

2 tsp olive oil

3 tbsp. freshly grated parmesan

500gr penne pasta

1 tbsp. chopped parsley

Salt and freshly milled pepper

• Grill duck confit or cook in hot oven until crisp. Leave to cool so you san shred or cut up.

• Peel and cut vegetables into sticks, toss in olive oil, add thyme and place into and oven dish.

• Roast in a hot oven for about 40 minutes until golden brown.

• Boil the pasta in plenty of boiling water until cooked, drain well.

• Mix pasta with the vegetables and duck. Add parsley, cracked pepper, parmesan and toss well.

• Present with a sprinkle of parsley and a little parmesan.

• Serves 4.