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."
Watch video tips and tricks
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
1 (16 ounce) package
grated Parmigiano cheese
chopped fresh parsley
* Percent Daily Values are based on a 2,000 calorie diet.
Barilla(R) 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See Chef John’s stovetop technique for making duck breasts “sous vide.”
Learn how to make a dish served with orange-spiced leek and sweet-potato puree.
Give chicken thighs or duck legs the full Filipino-style adobo treatment.