Duck Pasta in Red Wine Sauce

Serving Size {6 Servings}

Ingredients


Sauce:


6 Ounces Olive Oil


12 Ounces Onion, julienne


12 Ounces Yellow Bell Peppers, diced


1 Ounce Garlic, minced


10 Ounces Sun Dried Tomatoes, softened and julienne


1/4 Ounce Rubbed Sage


1 Tablespoon Seasoned Salt


1 Teaspoon Black Pepper


2 Cups Dry Red Wine


1 Ounce Cornstarch


2 1/2 Cups Chicken Broth


2 Ounces Balsamic Vinegar


3 Ounces Unsalted Butter


Pasta:


2 1/4 Pounds Corkscrew Pasta, cooked


9 Ounces Broccoli Florets, blanched


1 1/4 Pounds MLF Boneless, Skinless Duck Breast, cooked and coarsely chopped


1 Ounce Vegetable Oil


Fresh Sage Leaves, as needed

Directions

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1. Saute onion and peppers in oil until tender. Add garlic, sun- dried tomatoes; cook for 1 minute. Add sage, salt and pepper; blend. Add wine, reduce by half.


2. Dissolve cornstarch in a small amount of chicken broth. Blend with remaining chicken broth.; add to sauce. cook until sauce is thickened and clear 3-4 minutes. Remove from heat; blend in vinegar and butter.


3. For each portion: saute 6 oz pasta, 1-1/2 oz broccoli, 3 oz ducking and 1 tablespoon oil. Add 10 oz sauce; heat. Garnish with fresh sage leaves; serve immediately.






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