White Pekin Duckling and Pasta with Red Wine Sauce

peking duck pasta
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

An extraordinary pasta dish that combines tender duck with brightly colored vegetables and pulls it all together with a garlicky wine sauce. This dish is sure to please.

Ingredients

Sauce
1 tbsp. olive oil
1 3⁄4 cup onions, julienne
2 1⁄2 cup yellow peppers, 1⁄2-in. dice
4-6 cloves garlic, minced
1⁄3 cup softened sun-dried tomatoes, julienne
1 tsp. rubbed sage
1 tbsp. seasoned salt
1 tsp. black pepper
2 cups dry red wine
2 tbsp. cornstarch
2 1⁄2 cup chicken broth
1⁄4 cup balsamic vinegar

Pasta & Duckling
6 cups corkscrew pasta, cooked
2 cups broccoli florets, blanched
18 oz. boneless, skinless White Pekin duckling legs or breast; cooked, coarsely chopped
2 Tbsp. olive oil
Fresh sage leaves as needed
 

Steps

1. Heat oil; sauté onions and peppers. Add garlic and sun-dried tomatoes. Cook for 1 min. Add sage, salt and pepper; stir. Deglaze with wine; reduce by half.

2. Dissolve cornstarch in a small amount of chicken broth. Add the rest of the chicken broth to other ingredients; bring to a gentle boil. Add cornstarch slurry, stir, and lower heat to a simmer until it reaches desired thickness. Remove from heat; blend in vinegar.

3. Sauté pasta, broccoli and duckling in olive oil. Add sauce; heat. Garnish with fresh sage leaves; serve immediately.
 

More From FoodService Director

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources