Duck in a bowtie pasta is a delectable dish that combines the rich flavors of duck with the delicate texture of bowtie pasta. This dish is perfect for a special occasion or a weeknight meal. If you're looking for an easy-to-follow recipe that will impress your family and friends, look no further.
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PARMESAN BOW TIE PASTA WITH CHICKEN
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. -Sarah Smiley, Bangor, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Nutrition Facts : Calories 528 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 690mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein.
PASTA WITH CONFIT DUCK AND SAVOY CABBAGE
Categories Duck Leafy Green Herb Pasta Dinner Fall Winter Cabbage Noodle Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then sear duck legs, starting skin sides down and turning over once, until skin is golden and some of fat is rendered, 6 to 8 minutes total. Transfer to a cutting board, reserving skillet. When duck legs are cool enough to handle, remove skin and scrape off and reserve any visible fat, then cut skin into roughly 1/4-inch pieces. Return skin and fat to skillet and cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and cracklings are golden and crisp, about 5 minutes. Transfer cracklings with a slotted spoon to paper towels to drain.
- While cracklings cook, pull duck meat from legs into roughly 1/4-inch-thick strips, discarding bones and any gristle.
- Reserve 2 tablespoons fat in skillet, discarding remainder, then cook onions with 1/2 teaspoon salt over moderate heat, stirring occasionally, until golden brown, 15 to 20 minutes. Add cabbage and 1/2 teaspoon salt and cook, stirring and turning occasionally with tongs, until cabbage is slightly wilted, about 5 minutes. Add wine and cook, stirring, until evaporated, about 2 minutes. Add chicken broth and simmer, covered, stirring occasionally, until cabbage is very tender, 25 to 30 minutes.
- While cabbage simmers, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Transfer cabbage mixture to pasta pot along with butter and shredded duck and cook over moderate heat, stirring, until butter is melted and duck is heated through. Stir in pasta, parsley, and pepper until combined. (If pasta looks dry, stir in some of cooking water.) Season with salt and serve cracklings on the side (for sprinkling over pasta).
"DUCK IN A BOWTIE" PASTA
Ground duck adds a richness to this simple bolognese, but is still lower in fat...delicious twist...and the ducky wears bowtie pasta for fun !
Provided by Lori McLain
Categories Wild Game
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a large skillet heat the olive oil. When oil is very hot, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes.
- 2. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground duck.
- 3. Saute, stirring frequently and breaking up any large lumps and cook about 10 minutes.
- 4. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add salt and pepper. This will take approximately 1/2 hour.
- 5. While sauce cooks down, prepare bowtie pasta according to package directions. Drain well.
- 6. To serve, divide pasta on serving plates and top with bolognese. Sprinkle with parmesan or pecorino cheese if desired.
Tips for Making the Best Duck in a Bowtie Pasta:
- Choose high-quality duck breasts. Look for breasts that are plump and have a good amount of marbling.
- Season the duck breasts generously with salt and pepper. This will help to enhance the flavor of the duck.
- Sear the duck breasts in a hot skillet until they are browned on all sides.
- Transfer the duck breasts to a baking dish and roast them in a preheated oven until they are cooked through.
- While the duck is cooking, prepare the bowtie pasta according to the package directions.
- Once the duck and pasta are cooked, combine them in a large bowl and toss to coat.
- Serve the duck in a bowtie pasta immediately, garnished with fresh herbs and Parmesan cheese.
Conclusion
Duck in a bowtie pasta is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can make sure that your duck in a bowtie pasta turns out perfectly every time.
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