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.
Hearty Gluten Free Penne with Braised Duck Leg
1 PKG(340 G)
Catelli® Gluten Free Penne Rigate
3 duck legs, skin removed
2 ½ cups (625 mL) 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 bay leaf
6 sprigs of thyme
½ cinnamon stick
¼ tsp (1.5 mL) fennel seeds
1 cup (250 mL) dry red wine
2 tbsp (30 mL) 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 cup (250 mL) washed flat leaf parsley leaves
1 cup (250 mL) cracked toasted hazelnuts
1 tsp (5 mL) butter
Pecorino shavings, salt and freshly ground pepper to taste
1In 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).
2Preheat 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.
3Lift 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.
4Bring a large pot of salted water to a boil. Cook penne according to package directions.
5Pour 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.
6Add 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.
Chef Cory Vitiello
Chef Cory Vitiello began cooking at age fifteen, studied at Stratford Chef School, and apprenticed at Scaramouche Restaurant in Toronto. Known for his award winning restaurant, The Harbord Room, Cory now owns and operates Flock Rotisserie and Greens – four Toronto restaurants which offer a quick option for a fresh, delicious and healthy meal.