Quick Duck with Tomato Sauce

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.

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4 from 1 vote

Quick Duck with Tomato Sauce


  • 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


  • 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.


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


  1. Mark on February 22, 2024 at 10:18 am

    4 stars
    Very nice. I tried with a 2-3yo domestic drake. I used leg meat which was tender enough to cut relatively easily for a drake that age.
    I used one dried birdseye chilli. The spice was medium-mild. I substituted 2 1/4 cups of org. tomato puree for the recipe tomato pieces/puree.

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