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White Pekin Duckling and Pasta with Red Wine SauceWhite Pekin Duckling and Pasta with Red Wine Sauce
An extraordinary pasta dish that combines tender duck with brightly colored vegetables and pulls it all together with a garlicky wine sauce. This dish is...
Servings
8
8
Cuisine Type
- american
Day Part
- Dinner
Main Ingredient
- Pasta
- Poultry
- Vegetables
An extraordinary pasta dish that combines tender duck with brightly colored vegetables and pulls it all together with a garlicky wine sauce. This dish is sure to please.
Ingredients
Sauce
1 tbsp. olive oil
1 3⁄4 cup onions, julienne
2 1⁄2 cup yellow peppers, 1⁄2-in. dice
4-6 cloves garlic, minced
1⁄3 cup softened sun-dried tomatoes, julienne
1 tsp. rubbed sage
1 tbsp. seasoned salt
1 tsp. black pepper
2 cups dry red wine
2 tbsp. cornstarch
2 1⁄2 cup chicken broth
1⁄4 cup balsamic vinegar
Pasta & Duckling
6 cups corkscrew pasta, cooked
2 cups broccoli florets, blanched
18 oz. boneless, skinless White Pekin duckling legs or breast; cooked, coarsely chopped
2 Tbsp. olive oil
Fresh sage leaves as needed
Steps
Heat oil; sauté onions and peppers. Add garlic and sun-dried tomatoes. Cook for 1 min. Add sage, salt and pepper; stir. Deglaze with wine; reduce by half.
Dissolve cornstarch in a small amount of chicken broth. Add the rest of the chicken broth to other ingredients; bring to a gentle boil. Add cornstarch slurry, stir, and lower heat to a simmer until it reaches desired thickness. Remove from heat; blend in vinegar.
Sauté pasta, broccoli and duckling in olive oil. Add sauce; heat. Garnish with fresh sage leaves; serve immediately.
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