Recipes > Main Dish > 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 Chopped Garlic; 2 cups Diced Red Onion; 3 cups Sliced Mushrooms; 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 chopped Tomatoes; 1 cup Parmesan Cheese; 1 package (16 oz) Penne Pasta, prepared according to package directions, set aside; 1 cup sliced Green Onions

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.