ragu

A few ducky facts for you today: Duck is low in Saturated Fat. It is also a good source of Iron, and an excellent source of high-quality Protein, Niacin, and Selenium. Some people wonder if the duck is in fact “white” meat since is so much darker than chicken or turkey meat.

The reason is that ducks are more active in comparison to chickens or turkeys, therefore they need and use up more oxygen. The extra oxygen in the body of the duck and in other types of game birds gives their meat a darker red color. Duck is “white” meat.  

Now that you know more about ducks than you may have wanted to know – it’s time to use the little quackers in a tasty dish!

Duck Ragu Pasta

1 cup shredded cooked duck meat
1  1/3 cups red wine, divided
3 slices bacon, chopped
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 cup cherry tomato halves
1 teaspoon fresh thyme leaves
1/3 cup olive tapenade or minced green olives
1/2 cup duck stock (chicken stock may be substituted)
2 cups fresh baby spinach leaves
8 ounces freshly cooked penne or rotini pasta
Shredded Parmesan cheese, for garnish

In a large skillet heat the shredded duck in 2/3 cup of the red wine over low heat until wine is absorbed. Transfer meat to a plate, and set aside.

In the same skillet cook the bacon, over medium-high heat until nearly crisp, add the shallot and garlic and cook until the shallot is soft and translucent and the bacon is crisp.

Add the tomatoes, thyme, and olive tapenade and cook for 2 minutes. Stir in the duck meat and the remaining 2/3 cup red wine, along with the duck stock.

Continue to cook until the sauce thickens slightly. Stir in spinach and cook until leaves are just wilted.

Remove from heat and spoon over hot pasta. Garnish with Parmesan cheese and serve immediately

Serves 4