Roasted Garlic Duck Cacciatore with Balsamic Glazed Onions

Roasted garlic duck cacciatore with balsamic glazed onions

A simple, yet elegant dish full of rich fresh flavors. Pasta topped with duck breast, caramelized onion, mushroom, tomato, and fresh basil.

Ingredients

  • 12 Maple Leaf Farms Roasted Garlic Duck Breast

  • 4 cups Yellow Onion, thinly sliced

  • 2 Tbsp Balsamic Vinegar

  • 56 oz (6 cups) Canned Diced Tomatoes, undrained

  • 1 lb (6 cups) Crimini or White Mushrooms, sliced

  • 2 tsp Fresh Rosemary, minced

  • Salt, Pepper, Sugar to taste

  • 1 1/2 lbs (dry) Fettuccini, cooked

  • Fresh Basil, chiffonade

Directions

  • 1

    Remove duck skin from breasts. Cook skin in skillet over medium heat to render fat. Remove skin and discard. Reserve fat.

  • 2

    Preheat oven to 400 degrees F.

  • 3

    Cook breasts in 2 tablespoons fat over medium heat 5-6 minutes per side until browned. Place breasts in oven for 3-4 minutes or until internal temperature reaches 160 degrees F.

  • 4

    Thinly slice duck breast, slicing across the grain.

  • 5

    Cook pasta according to package directions.

  • 6

    Saute onions in 2 tablespoons duck fat over medium heat until very soft and golden brown, about 15 minutes. Stir in balsamic vinegar and cook until evaporated. Season with salt and pepper.

  • 7

    Meanwhile, simmer tomatoes, mushrooms and rosemary until sauce is thickened. Adjust seasoning with salt, pepper and sugar.

  • 8

    Per serving: Place portion of cooked pasta on plate; top with tomatoes, caramelized onions and sliced duck breast. Garnish with basil.

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Prep Time: 15 min
Cook Time: 45 min
Ready Time: 1 Hour
Servings: 12 Servings