Topped with shaved parmesan cheese and served atop warm pasta, this dish is fast, easy and delicious. For thin slices, cut duck into thin strips with a sharp knife while still partially frozen. I created this recipe for the Ducks Unlimited Magazine – September 2011.

Quick Duck with Tomato Sauce

Ingredients

  • 3 large skinless duck breast half fillets sliced across the “grain” into thin strips
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • pinch salt and freshly ground black pepper
  • shaved parmesan cheese
  • warm cooked pasta

Tomato Sauce

  • 1 tablespoon olive oil
  • 1 cup onion finely chopped
  • 1/2 cup bell pepper finely chopped
  • 2 – 3 garlic cloves minced
  • 2 cups tomatoes seeded and chopped (or substitute canned diced tomato, drained)
  • 1/4 cup tomato puree
  • 1 teaspoon Italian seasoning
  • pinch red pepper flakes
  • salt and pepper

Instructions

  • In a bowl, combine sliced duck with next 4 ingredients. Cover and refrigerate for 1 – 2 hours.
  • To prepare sauce, heat olive oil in a saucepan over medium heat. Add onion and bell pepper and cook until onion is translucent, about 5 minutes. Add garlic, tomatoes, tomato puree, Italian seasoning and pepper flakes. Cook for 7 – 8 minutes, stirring often. Season to taste with salt and pepper.
  • Heat a large skillet over medium high heat. Add sliced duck and marinade and stir-fry for 2 – 3 minutes. Add tomato sauce, simmer for 2 minutes more.
  • Arrange pasta on plates, spoon duck and sauce over and top with cheese.

Notes

For thin slices, cut duck into thin strips with a sharp knife while still partially frozen.

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