Roasted Garlic Duck Cacciatore with Balsamic Glazed Onions

• 1

  12 Maple Leaf Farms Roasted Garlic Duck Breasts

• 2

  4 cups - Yellow Onion, thinly sliced

• 3

  2 tbsp - Balsamic Vinegar

• 4

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

• 5

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

• 6

  2 tsp - Minced Fresh Rosemary

• 7

  Salt, Pepper, Sugar - to taste

• 8

  1 1/2 lbs (dry) Fettuccini, cooked

Garnish

• 1

  Fresh Basil, chiffonade

Duck Preparation

• 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.

Assembly

• 1

  Follow directions for duck preparation.

• 2

  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.

• 3

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

• 4

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