Byzantine duck with porcini mushroom pasta

This recipe is derived from the Eastern part of the Roman Empire, Byzantium. It has Eastern influences and thus a magnificent aroma – a great choice for an impressive dinner with a touch of spice and sweet red wine.

Serves 4

Cooking time: 90 minutes

Preparation time: 15 minutes



4 duck legs

3 red onions

3 cloves of garlic

2 bay leaves

1 tsp of cinnamon

½ tsp of nutmeg

A pinch of grounded black pepper

A pinch of salt

1 jar of tomato and sweet red wine sauce

Extra virgin olive oil

Porcini Mushroom Pasta

1 pack of handmade porcini mushroom pasta

Extra virgin olive oil


½ tsp of garlic granules


Heat the olive oil

Clean and chop the onions and garlic

Sauté them until they are a golden colour

Place them on a baking tray and add half of the tomato and sweet red wine sauce

Then add the cinnamon, nutmeg, bay leaves, salt and black pepper

Carefully mix all the ingredients

Place the duck legs onto a tray and sprinkle them with some sauce from the tray

Cover the tray with foil and roast them for 45 minutes

Remove the tray from the oven and add the rest of the sweet red wine sauce

Mix well and roast for 45 minutes


In the meantime boil the pasta as normal for 10 minutes

Drain the pasta

Add olive oil with a pinch of salt and the garlic granules into the pot

Mix well and add the pasta

Mix the pasta with the olive oil

When the duck is ready serve with the pasta as a side dish

All our ingredients are completely natural for a delicious and healthy meal!