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
- 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.