Hardwood Smoked Duck and Pasta

Serving Size {6 Servings}



3 Tbsp Olive oil

12 oz Portobello Mushrooms, sliced

1 lb Artichoke Hearts, drained, cut into quarters

3 Tbsp Garlic, chopped

1 1/2 Cups White Wine

3/4 Cup Balsamic Vinegar

1 qt Duck Stock

6 each Maple Leaf Farms Hardwood Smoked Boneless Duck Legs, skinned, sliced

1 1/2 Cups Plum Tomatoes, drained, chopped

6 Tbsp Sage, chopped

Salt, Black Pepper as needed

3 oz Unsalted Butter


3 lb Cooked Pappardelle


Chopped Sage as needed

Sage Leaves as needed

Lemon Curls as needed


Share this recipe

1. Saute mushrooms and artichoke hearts in oil until light brown. Add garlic; cook 1 minute.

2. Add wine; reduce by half.

3. Add vinegar and duck stock; reduce by half.

4. Add duck meat, tomatoes and sage; heat through.

5. Season with salt and pepper. Finish with butter.

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

Reviews  { write a review }