We tried the duck with 'ginger & star anise' pastabilities pasta on Sunday night.
I prepared as suggested on the packet, with a bit of soy sauce flavoured "asian greens" (spinach). It was quite nice, although the presentation was terrible. (I don't know how you could do it if needed at at dinner party). The inside tasted a bit like those little roast chicken livers you get from the chinese bbq duck places. (Also Suan-i-san thai place on Pitt St in Sydney).
I also tried to pan fry a few, to get a 'healthy version' of the ones they do at the markets for samples. Not much luck… I think you really need to deep fry them. I ended up with normal looking pasta, with some uneven brown dried bits where it had been in contact with the pan.
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