Roasted Garlic Duck Cacciatore with Balsamic Glazed Onions

Serving Size {12}


12 Maple Leaf Farms Roasted Garlic Duck Breasts

4 cups - Yellow Onion, thinly sliced

2 tbsp - Balsamic Vinegar

56 oz (6 cups) - Canned Diced Tomatoes, undrained

1 lb (6 cups) - Crimini or White Mushrooms, sliced

2 tsp - Minced Fresh Rosemary

Salt, Pepper, Sugar - to taste

1 1/2 lbs (dry) Fettuccini, cooked

Fresh Basil, chiffonade


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Duck Preparation:

1. Remove duck skin from breasts. Cook skin in skillet over medium heat to render fat. Remove skin and discard. Reserve fat.

2. Cook breasts in 2 tablespoons fat over medium heat 5-6 minutes per side until browned. Place breasts in a 400 degrees F oven for 3-4 minutes or until internal temperature reaches 160 degrees F.

3. Thinly slice duck breast, slicing across the grain.


1. Follow directions for duck preparation.

2. Saute onions in 2 tablespoons duck fat over medium heat until very soft and golden brown, about 15 minutes. Stir in balsamic vinegar and cook until evaporated. Season with salt and pepper.

3. Meanwhile, simmer tomatoes, mushrooms and rosemary until sauce is thickened. Adjust seasoning with salt, pepper and sugar.

4. Per serving: Place portion of cooked pasta on plate; top with tomatoes, caramelized onions and sliced duck breast. Garnish with basil.

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