Creamy Ale Pasta with Roast Duck
The ale's balanced flavor of malt and bitterness melds nicely with the savory duck in this pasta dish.
Ingredients
-
1
4 Tbsp Chopped Garlic
-
2
2 cups Diced Red Onion
-
3
3 cups Sliced Mushrooms
-
4
4 Tbsp Butter
-
5
1/4 tsp Salt
-
6
2 cups Amber Ale
-
7
4 cups Heavy Cream
-
8
1/4 tsp Ground Nutmeg
-
9
2 pinches Ground Black Pepper
-
10
2 Maple Leaf Farms Roast Half Ducks, meat removed and shredded (or 4 cups Maple Leaf Farms Pulled Duck Leg Meat)
-
11
3 cups chopped Tomatoes
-
12
1 cup Parmesan Cheese
-
13
1 package (16 oz) Penne Pasta, prepared according to package directions, set aside
-
14
1 cup sliced Green Onions
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.
