White Pekin Duckling and Pasta with Red Wine Sauce

IngredientsPasta, Poultry, Vegetables
Day PartDinner
Cuisine TypeAmerican
White 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 sure to please.


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


  1. 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.
  2. 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.
  3. Sauté pasta, broccoli and duckling in olive oil. Add sauce; heat. Garnish with fresh sage leaves; serve immediately.

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