Duck and White Bean Penne

This dish can be served warm or cold, making it great for dinner tonight or as a meal planned ahead for a busy week.


Prep Time {20 min}

Cook Time {1 hr 6 min}

Serving Size {6 servings}


4 oz. Olive Oil
10 oz. Onion, chopped
3 oz. Garlic, minced
1 1/2 lbs. Canned Tomatoes, drained and chopped
2 tsp. Fresh Rosemary, chopped
2 Tbsp. Dijon Mustard
1 1/2 tsp. Salt
1/2 tsp. Black Pepper
5 oz. Dry White Wine
10 oz. Chicken Broth

2 1/4 lbs. Penne Pasta, cooked
1 1/4 lbs. Canned Navy White Beans, drained
1 1/4 lbs. Maple Leaf Farms Duck Sausage*, cooked
1/4 cup Parsley, chopped
2 oz. Unsalted Butter
Fresh Basil, as needed


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1. Cook duck sausage in skillet. Set aside.

2. Sauté onions in oil until tender. Add garlic and cook 1 minute. Stir in tomatoes, mustard, rosemary, salt and pepper. Continue cooking for 1-2 minutes.

3. Add wine; reduce by half. Add chicken broth; reduce by half.

4. For each portion: sauté 6 ounces pasta, 3 ounces beans, 3 ounces duck and 2 tablespoons parsley in oil. Add 4 ounces sauce and heat. Stir in butter. Garnish with fresh basil and serve immediately. Can also be served cold.

*Note: Maple Leaf Farms Ground Duck Meat may also be used.

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