| NOTE: This is a simple dish. Also, if duck is not available, chicken may be substituted. The legs and thighs of the duck are used in Ditali con Anatra. |
| 1 | Lg. | Onion - white & chopped |
| 1 | 14 oz. can | Tomatoes - Italian plum |
| 1/4 | Cup | Olive oil - Extra virgin |
| 2 | Duck Breasts | |
| 1/4 | Cup | Cream - light whipping |
| 1/4 | Tsp. | Pepperoncini flakes - optional |
| 1/2 | Lb. | Spaghetti pasta |
PREPARATION OF THE SAUCE
Add 1/4 cup olive oil and the onion to a large saute pan or flat bottomed, stove-top wok, and saute until the onion is translucent. Add the duck breasts whole and brown them over medium high heat. Remove from the pan, let cool a bit and slice into 1/4 inch strips. Return them to the pan, and cook for 5 minutes in the garlicky olive oil. Add the tomatoes and the cream, lower the heat and cook for 10 minutes. Add the hot pepper flakes at this time if using them. Season with salt and pepper to taste, cover and cook for an additional 20 minutes.
Meanwhile heat the water for the pasta.
PREPARING THE DISH
When the pasta is very al dente, remove from the pan with a slotted spoon and add to the pan containing the duck sauce. Turn the heat to high and cook for 2 minutes while stirring vigorously. If the sauce has thickened too much, add a ladlefull of the pasta water to the saute pan. Serve immediately topped with grated Parmesan cheese.
Last updated on: 06/03/99 12:51:04 AM