Recipes > Pasta > Roasted Garlic Duck Cacciatore with Balsamic Glazed Onions

Roasted Garlic Duck Cacciatore with Balsamic Glazed Onions

Name: Roasted Garlic Duck Cacciatore
Total time: 60 min
Cuisine: Europe
Ingredients: 12 Maple Leaf Farms Roasted Garlic Duck Breast; 4 cups Yellow Onion, thinly sliced; 2 Tbsp Balsamic Vinegar; 56 oz (6 cups) Canned Diced Tomatoes, undrained; 1 lb (6 cups) Crimini or White Mushrooms, sliced; 2 tsp Fresh Rosemary, minced; Salt, Pepper, Sugar to taste; 1 1/2 lbs (dry) Fettuccini, cooked; Fresh Basil, chiffonade

A simple, yet elegant dish full of rich fresh flavors. Pasta topped with duck breast, caramelized onion, mushroom, tomato, and fresh basil.

Ingredients

12 Maple Leaf Farms Roasted Garlic Duck Breast
4 cups Yellow Onion, thinly sliced
2 Tbsp Balsamic Vinegar
56 oz (6 cups) Canned Diced Tomatoes, undrained
1 lb (6 cups) Crimini or White Mushrooms, sliced
2 tsp Fresh Rosemary, minced
Salt, Pepper, Sugar to taste
1 1/2 lbs (dry) Fettuccini, cooked
Fresh Basil, chiffonade

Directions

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.
5
Cook pasta according to package directions.
6
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.
7
Meanwhile, simmer tomatoes, mushrooms and rosemary until sauce is thickened. Adjust seasoning with salt, pepper and sugar.
8
Per serving: Place portion of cooked pasta on plate; top with tomatoes, caramelized onions and sliced duck breast. Garnish with basil.