Hearty Gluten Free Penne with Braised Duck Leg

Name: Hearty Gluten Free Penne with Braised Duck Leg
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Yield: 4
Ingredients: 1 PKG(340 G) Catelli Gluten Free Penne Rigate; 3 duck legs, skin removed; 2 ½ (625 mL) cups light chicken broth; 1 carrot, washed, peeled and roughly diced into 1 inch pieces; 1 stalk of celery, washed and cut into 1 inch pieces; 1 small yellow onion, peeled and diced into 1 inch pieces; 1 Â bay leaf; 6 Â sprigs of thyme; ½ cinnamon stick; ¼ (1.5 mL) tsp fennel seeds; 10 peppercorns; 1 (250 mL) cup dry red wine; 2 (30 mL) tbsp Tomato paste; 2 cloves of crushed garlic; ½ butternut squash, skin & seeds removed, cut into ¾ inch cubes (approx. 2 ½ cups); 2 medium sized leeks, dark green ends removed, split lengthwise, washed and cut into 1 inch pieces; 1 bunch of sage leaves; 1 (250 mL) cup washed flat leaf parsley leaves; 1 (250 mL) cup cracked toasted hazelnuts; 1 (5 mL) tsp butter; Pecorino shavings, salt and freshly ground pepper to taste

Comfort Pasta for Cool Weather Get-Togethers Hosting friends while needing to accommodate for dietary restrictions can be tricky. Impress guests with a wholesome pasta dish that combines braised local duck with all the tastes of fall: sage, hazelnuts and butternut squash.

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Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

35 minutes

Cook time

2 hours

Servings

4 servings

Catelli Gluten Free Penne Rigate

Ingredients

4 servings

1 PKG(340 G) Catelli Gluten Free Penne Rigate

3duck legs, skin removed

2 ½ (625 mL) cupslight chicken broth

1carrot, washed, peeled and roughly diced into 1 inch pieces

1stalk of celery, washed and cut into 1 inch pieces

1small yellow onion, peeled and diced into 1 inch pieces

1Â bay leaf

6Â sprigs of thyme

½cinnamon stick

¼ (1.5 mL) tspfennel seeds

10peppercorns

1 (250 mL) cupdry red wine

2 (30 mL) tbspTomato paste

2cloves of crushed garlic

½butternut squash, skin & seeds removed, cut into ¾ inch cubes (approx. 2 ½ cups)

2medium sized leeks, dark green ends removed, split lengthwise, washed and cut into 1 inch pieces

1bunch of sage leaves

1 (250 mL) cupwashed flat leaf parsley leaves

1 (250 mL) cupcracked toasted hazelnuts

1 (5 mL) tspbutter

Pecorino shavings, salt and freshly ground pepper to taste

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a medium sized sauce pan, combine chicken broth, red wine and tomato paste; whisk until incorporated. Add duck legs, cinnamon, fennel seeds, carrots, onion, celery, peppercorns, thyme sprigs, garlic, 3 pinches of salt and cover with a tight fitting lid. Place over low heat and allow to simmer for 75 minutes (be sure to check periodically to ensure it is at a slight simmer).

Step 2

Preheat oven to 400°F. Toss butternut squash with a drizzle of olive oil, salt and pepper and place on a baking sheet lined with parchment paper. Bake squash for approximately 15 minutes or until lightly browned and just tender. Let cool and reserve.

Step 3

Lift lid off of sauce pan to check on duck; meat should pull freely away from the bone and be fork tender. If meat is still tight, place lid back onto sauce pan and continue cooking for 15 more minutes or until desired result is obtained. Pull duck legs carefully out of pot and onto a plate to cool. Strain sauce over a bowl, save stock and discard bones and braising vegetables.

Step 4

Bring a large pot of salted water to a boil. Cook penne according to package directions.

Step 5

Pour duck stock (approx. 2 cups remaining) into a large sauté pan for braising over medium heat. Add leeks and simmer for 3 minutes. Check consistency of duck stock. If too watery, continue to reduce liquid until it yields a flavourful, rich broth. Pick duck meat off of bone and place directly into broth. Add roasted squash to pan and keep at a simmer until pasta is cooked and strained.

Step 6

Add strained pasta to sauce pan along with sage leaves, parsley, hazelnuts and butter. Add salt and freshly ground pepper to taste. Plate and drizzle with olive oil, generous shavings of pecorino cheese and extra hazelnuts.