Stickifingers

Peking duck penne with peas and wild mushrooms.

Once again in the pursuit of sustainability, I am cooking with what many refer to as first world waste products. In times where wealthy countries send so many tonnes of perfectly edible food to landfill, I feel that the pursuit of prime cuts and ‘perfect’ looking produce is irresponsible when globally there are food shortages.

So this time, I’ve used the carcasses of Peking Ducks taken from a restaurant. I merely asked for them after my meal and the restauranteur happily gave me two. Historically, Chinese culture promotes a no waste, find a way to use everything ethic, so I suppose for them it wasn’t an issue.

There was enough meat and skin left on just one of the frames for this dish and the bones made a good stock, some of which was used in the sauce.  I also used dehydrated wild mushrooms, adding some of the steeping liquid to the sauce too. It was a restaurant worthy meal and we enjoyed it with a 2003 Penfolds Bin 28 Kalimna shiraz, that enhanced the sprinkle of kampot pepper that I finished the pasta with.