Recipes > Pasta > Creamy Ale Pasta with Roast Duck

Creamy Ale Pasta with Roast Duck

Name: Creamy Ale Pasta with Roast Duck
Total time: 60 min
Cuisine: North America
Ingredients: 4 Tbsp Garlic, chopped; 2 cups Red Onion, Diced; 3 cups Mushrooms, sliced; 4 Tbsp Butter; 1/4 tsp Salt; 2 cups Amber Ale; 4 cups Heavy Cream; 1/4 tsp Ground Nutmeg; 2 pinches Ground Black Pepper; 2 Maple Leaf Farms Roast Half Ducks, meat removed and shredded (or 4 cups Maple Leaf Farms Pulled Duck Leg Meat); 3 cups Tomatoes, chopped; 1 cup Parmesan Cheese; 1 package (16 oz) Penne Pasta, prepared according to package directions, set aside; 1 cup Green Onions, sliced

The ale's balanced flavor of malt and bitterness melds nicely with the savory duck in this pasta dish.

Ingredients

4 Tbsp Garlic, chopped
2 cups Red Onion, Diced
3 cups Mushrooms, sliced
4 Tbsp Butter
1/4 tsp Salt
2 cups Amber Ale
4 cups Heavy Cream
1/4 tsp Ground Nutmeg
2 pinches Ground Black Pepper
2 Maple Leaf Farms Roast Half Ducks, meat removed and shredded (or 4 cups Maple Leaf Farms Pulled Duck Leg Meat)
3 cups Tomatoes, chopped
1 cup Parmesan Cheese
1 package (16 oz) Penne Pasta, prepared according to package directions, set aside
1 cup Green Onions, sliced

Directions

1
In a large skillet sauté garlic, onion and mushrooms in butter with salt for two minutes.
2
Add ale and reduce until almost dry.
3
Add cream, nutmeg and pepper and boil for one minute.
4
If needed, pour into a large pot.
5
Add duck, tomato and Parmesan cheese.
6
Simmer one minute.
7
Serve over cooked pasta and top with sliced green onion.