Rotisserie Half Duck and Pasta

Tangy balsamic vinegar, tomatoes and artichoke hearts make this pasta dish light and refreshing. Great for a quick lunch or dinner.


Prep Time {27 min}

Cook Time {1 hr 35 min}

Serving Size {6 servings}


3 Tbsp. Olive Oil
12 oz. Portobello Mushrooms, sliced
1 lb. Artichoke Hearts, quartered
3 Tbsp. Chopped Garlic
1 1/2 cups White Wine
3/4 cup Balsamic Vinegar
1 qt. Duck Stock or Chicken Broth
2 Maple Leaf Farms Rotisserie Roast Half Ducks
1 1/2 cups Chopped Plum Tomatoes
6 Tbsp. Chopped Sage
3 oz. Unsalted Butter
1 dash Salt and Pepper

3 lbs. Cooked Pappardelle

Chopped Sage
Sage Leaves
Lemon Curls


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1. See package for preparing Maple Leaf Farms Rotisserie Half Duck. When cooled, remove meat from bones and shred. Set aside.

2. Sauté mushrooms and artichoke hearts in oil until light brown. Add garlic; cook 1 minute. Add wine, reduce by one-half. Add vinegar and duck stock; reduce by one-half. Add duck meat, tomatoes and sage; heat through. Season with salt and pepper. Finish with butter by stirring in butter.

3. Toss pasta with sauce. Garnish with sage and lemon curls. Serve immediately.

Note: Maple Leaf Farms Roast Half Duck may be substituted for the Rotisserie Half Duck.

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