Preparation
In a pot of salted boiling water, cook the gemellis al dente. Drain.
Heat the duck confit legs in the microwave for 1 to 2 minutes. Remove the excess fat and bones.
Reheat duck legs in the microwave for 1 to 2 minutes. Remove the excess fat and bones. Shred the meat.
In the same pot, heat a little bit of canola oil on medium heat. Cook the duck and Haiku Shiitake mushrooms for 2 to 3 minutes.
Add the shallots and ginger. Cook for another 1 minute.
Add the Haiku Coconut Milk and the soya sauce. Bring to a boil, and let simmer for 8 to 10 minutes on low heat.
Add the pasta and mix well.
Before serving, garnish with green onions.
