Recipe by Barilla
"Chunks of browned duck simmered in a red wine reduction and blended with apples and rigatoni pasta makes a perfect autumn dinner."
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1 (16 ounce) package
extra-virgin olive oil, divided
1 (4 pound)
deboned duck, coarsely chopped
dry red wine
Salt and pepper to taste
hot chicken broth
yellow onion, thinly sliced
McIntosh apples, peeled and diced
grated Parmigiano cheese
chopped fresh parsley
Very good! We really enjoyed this dish. It didn't blow me away (hence 4 stars), but it was definitely good. It's not pretty, but has a very nice flavor. I thought the wine would be overpowering - it wasn't. I did forget the parsley, but doubt that made a difference, and I used penne since my grocery didn't carry Barilla rigatoni. My only real complaint was difficult timing with things cooking in 3 different pans. Another winner from Barilla!
* Percent Daily Values are based on a 2,000 calorie diet.
Rigatoni with Duck, Onions, Apple and Red Wine
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 372
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