Pappardelle with Duck Breast

Honorable Mention, 1997 Chef Recipe Contest, Chef Neal Cooper

Serving Size {6 Servings}



6- 6 oz each Maple Leaf Farms Boneless Skinless Duck Breast, trimmed

2 Cloves Garlic, crushed

1/4 Bunch Fresh Oregano

1/2 Bunch Italian Parsley, crushed

1/2 Teaspoon Pepperoncinis, dried

8 Ounces Red Wine Vinegar

12 Ounces Olive Oil


3 Ounces Olive Oil

6 Tablespoons Applewood Smoked Bacon, diced

3 Cups Mushrooms, stems removed, sliced

2 Tablespoons Garlic, minced

2 Tablespoons Shallots, minced

3/4 Cup Red Pepper, roasted julienne

1/4 Cup Garlic Cloves, roasted

3/4 Cup Spinach, blanched, rough chop

6-#24 Scoop Goat Cheese

3 Cups Chicken Stock, slightly thickened

1 Lb 8 Oz Fresh Pappardelle

1 Tablespoon Basil, julienne


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Marinade: Combine marinade ingredients; add duck. Marinate covered in the refrigerator for up to 12 hours.

Remove duck from marinade. Steam in top of bamboo steamer for approximately 7 minutes or until rare. Cool, slice and hold in refrigerator.

Pasta: Saute bacon and mushrooms in oil until bacon is rendered. Add garlic and shallots; saute until aroma develops. Add red pepper, garlic cloves, spinach and sliced duck. Gently toss until duck is warm. Add cheese and stock; hold until pasta is cooked.

Cook pappardelle; drain well. Add to pan; simmer.

Place pasta in large soup bowls or on pasta plates; garnish with basil. Serve immediately.

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