Hardwood Smoked Duck and Pasta
Ingredients
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1
3 Tbsp Olive oil
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2
12 oz Portobello Mushrooms, sliced
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3
1 lb Artichoke Hearts, drained, cut into quarters
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4
3 Tbsp Garlic, chopped
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5
1 1/2 Cups White Wine
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6
3/4 Cup Balsamic Vinegar
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7
1 qt Duck Stock
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8
6 each Maple Leaf Farms Hardwood Smoked Boneless Duck Legs, skinned, sliced
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9
1 1/2 Cups Plum Tomatoes, drained, chopped
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10
6 Tbsp Sage, chopped
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11
Salt, Black Pepper as needed
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12
3 oz Unsalted Butter
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13
3 lb Cooked Pappardelle
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14
Chopped Sage as needed
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15
Sage Leaves as needed
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16
Lemon Curls as needed
Directions
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1
Saute mushrooms and artichoke hearts in oil until light brown. Add garlic; cook 1 minute.
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2
Add wine; reduce by half.
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3
Add vinegar and duck stock; reduce by half.
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4
Add duck meat, tomatoes and sage; heat through.
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5
Season with salt and pepper. Finish with butter.
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6
Toss pasta with sauce. Garnish with sage and lemon curls. Serve immediately.
