Creamy Ale Pasta with Roast Duck

The ale's balanced flavor of malt and bitterness melds nicely with the savory duck in this pasta dish


Prep Time {30 min}

Cook Time {35 min }

Serving Size {6 servings}


4 Tbsp Chopped Garlic

2 cups Diced Red Onion

3 cups Sliced Mushrooms

4 Tbsp Butter

1/4 tsp Salt

2 cups Amber Ale

4 cups Heavy Cream

1/4 tsp Ground Nutmeg

2 pinches Ground Black Pepper

2 Maple Leaf Farms Roast Half Ducks, meat removed and shredded (or 4 cups Maple Leaf Farms Pulled Duck Leg Meat)

3 cups chopped Tomatoes

1 cup Parmesan Cheese

1 package (16 oz) Penne Pasta, prepared according to package directions, set aside

1 cup sliced Green Onions


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1. In a large skillet sauté garlic, onion and mushrooms in butter with salt for two minutes. Add ale and reduce until almost dry. Add cream, nutmeg and pepper and boil for one minute.

2. If needed, pour into a large pot. Add duck, tomato and Parmesan cheese. Simmer one minute.

3. Serve over cooked pasta and top with sliced green onion.

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