duck pasta
I know, I know…Duck pasta might be a bit much for some of our readers, but give it a try some time! A little duck goes a long way with flavor.
Creamy Duck Pasta
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 duck leg
- 1 box penne pasta
- 1 onion, finely chopped
- 3 tbsp. fresh chopped parsley
- ½ cup heavy cream
- 3 tbsp. butter
- 3 tbsp. mustard
- 2 garlic cloves, pressed
- 1 bay leaf
- 1 pinch each dried rosemary
- ½ cup low sodium chicken stock/broth
- ½ cup flour
- 2 tbsp. olive oil
- Salt/pepper, to taste
- 1 large handful arugula
Instructions
- Salt and pepper the duck meat.
- Roast in the oven for 45 minutes.
- Remove from the oven and allow to rest.
- Cook pasta until al dente and then drain and set aside.
- In a heavy saucepan, heat the butter, flour, garlic, mustard, and broth until it reaches a boil.
- Stir in the cream, salt, rosemary, bay leaf, and chopped onion.
- Set the olive oil, parmesan, arugula and parsley aside.
- Stir often for ten minutes.
- You may want to add an additional tablespoon of flour to the sauce to thicken more. If so, stir more.
- Shred the leg of duck with a fork.
- Combine the olive oil, pasta, parmesan, parsley and arugula with the sauce and meat.
- Stir until sauce is evenly distributed.
- Serve!