3large skinless duck breast half filletssliced across the “grain” into thin strips
3tablespoonsolive oil
3tablespoonsred wine vinegar
2clovesgarlicminced
pinchsalt and freshly ground black pepper
shaved parmesan cheese
warm cooked pasta
Tomato Sauce
1tablespoonolive oil
1cuponionfinely chopped
1/2cupbell pepperfinely chopped
2– 3 garlic clovesminced
2cupstomatoesseeded and chopped (or substitute canned diced tomato, drained)
1/4cuptomato puree
1teaspoonItalian seasoning
pinchred 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.