Roasted Garlic Duck Cacciatore with Balsamic Glazed Onions

Roasted garlic duck cacciatore with balsamic glazed onions

Ingredients

  • 1

    12 Maple Leaf Farms Roasted Garlic Duck Breasts

  • 2

    4 cups - Yellow Onion, thinly sliced

  • 3

    2 tbsp - Balsamic Vinegar

  • 4

    56 oz (6 cups) - Canned Diced Tomatoes, undrained

  • 5

    1 lb (6 cups) - Crimini or White Mushrooms, sliced

  • 6

    2 tsp - Minced Fresh Rosemary

  • 7

    Salt, Pepper, Sugar - to taste

  • 8

    1 1/2 lbs (dry) Fettuccini, cooked

  • 9

    Fresh Basil, chiffonade

  • 10

    Remove duck skin from breasts. Cook skin in skillet over medium heat to render fat. Remove skin and discard. Reserve fat.

  • 11

    Preheat oven to 400 degrees F.

  • 12

    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.

  • 13

    Thinly slice duck breast, slicing across the grain.

  • 14

    Follow directions for duck preparation.

  • 15

    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.

  • 16

    Meanwhile, simmer tomatoes, mushrooms and rosemary until sauce is thickened. Adjust seasoning with salt, pepper and sugar.

  • 17

    Per serving: Place portion of cooked pasta on plate; top with tomatoes, caramelized onions and sliced duck breast. Garnish with basil.

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