Duck Pasta in Red Wine Sauce

Serving Size {6 Servings}



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


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


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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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