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Duck Mac & Cheese

Who doesn’t love a hot bowl of melty mac and cheese? Shredded duck lends rich flavor and texture to this recipe, elevating a timeless family favourite.
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Prep Time 2 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 47 minutes
Course Main Course
Cuisine American
Servings 4
Calories 972 kcal


  • 2 duck legs
  • 30 g unsalted butter
  • 25 g plain flour
  • 500 ml semi-skimmed milk
  • 250 g grated mature cheddar
  • 100 g grated mozzarella
  • 50 g white breadcrumbs
  • 400 g dry macaroni pasta
  • A pinch of salt & pepper


  • Score the skin of the duck legs and rub in a small amount of salt. Place on a baking tray in the cent of a preheated oven (190°C fan) for 90 minutes.
  • Around 15-20 minutes before the duck is ready, boil the pasta for 2-3 minutes less than the instructions on the packet dictate. Drain and set aside.
  • Melt the butter on a low-medium heat in a large pot. Add the flour, stir and cook for around 3 minutes. Add in the milk, turn the heat up and whisk the mixture for 5 minutes. There should be no lumps at this stage and the sauce should have thickened somewhat.
  • Take the pot off the heat, add all of the cheese, stir gently and set aside while you shred the duck.
  • Shred the duck using two forks and discard the bones. Add the duck and the cooked pasta to the sauce and mix.
  • Transfer the mixture to an oven-safe pot, add the breadcrumbs on top and place back in the oven for 15 minutes or until the top is a golden brown. Serve!

Nutrition (per serving)

Calories: 972kcal

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