Rotisserie Half Duck and Pasta

Rotisserie half duck and pasta

Tangy balsamic vinegar, tomatoes and artichoke hearts make this pasta dish light and refreshing. Great for a quick lunch or dinner.

Ingredients

Sauce

  • 1

    3 Tbsp. Olive Oil

  • 2

    1 lb. Artichoke Hearts, quartered

  • 3

    3 Tbsp. Chopped Garlic

  • 4

    1 1/2 cups White Wine

  • 5

    3/4 cup Balsamic Vinegar

  • 6

    1 qt. Duck Stock or Chicken Broth

  • 7

    2 Maple Leaf Farms Rotisserie Roast Half Ducks

  • 8

    1 1/2 cups Chopped Plum Tomatoes

  • 9

    6 Tbsp. Chopped Sage

  • 10

    3 oz. Unsalted Butter

  • 11

    1 dash Salt and Pepper

Pasta

  • 1

    3 lbs. Cooked Pappardelle

Garnish

  • 1

    Chopped Sage

  • 2

    Sage Leaves

  • 3

    Lemon Curls

Directions

  • 1

    See package for preparing Maple Leaf Farms Rotisserie Half Duck.

  • 2

    When cooled, remove meat from bones and shred. Set aside.

  • 3

    Sauté mushrooms and artichoke hearts in oil until light brown.

  • 4

    Add garlic; cook 1 minute.

  • 5

    Add wine, reduce by one-half.

  • 6

    Add vinegar and duck stock; reduce by one-half.

  • 7

    Add duck meat, tomatoes and sage; heat through.

  • 8

    Season with salt and pepper.

  • 9

    Finish with butter by stirring in butter.

  • 10

    Toss pasta with sauce.

  • 11

    Garnish with sage and lemon curls. Serve immediately.

Prep Time: 27 min
Cook Time: 95 min
Ready Time: 2 Hours
Servings: 6 Servings

Note: Maple Leaf Farms Roast Half Duck may be substituted for the Rotisserie Half Duck.