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Ditali Pasta with Duck Legs

Ditali Pasta With Duck

NOTE: This is a simple dish. The long cooking time is not indicative of the difficulty level. If duck is not available, chicken may be substituted. The breasts of the duck are used in the Spaghetti With Duck Breasts recipe, which will be added soon.




1 Med. Onion – white: chopped
1 Lg. Carrot: chopped
2 28 oz. Tomatoes – canned plum
6 Cloves Garlic: chopped
1/4 Cup Olive oil – Extra virgin
2 Duck legs
2 Duck thighs
1/4 Tsp. Pepperoncini flakes
2 Cups Chicken stock
1/2 Lb. Pasta – Ditali or other short pasta

Preparation of the Duck

Add 1/4 cup olive oil to a large casserole. Add the carrots, celery, and onion and saute them until the onions are translucent. Add 1/2 the garlic to the casserole pan.  Cook over medium heat until the garlic lightly browns. Add and 1  can Italian plum tomatoes. Cook for 20 minutes. Add the hot pepper flakes and the duck legs and thighs. Cover and cook for 30 minutes. Uncover and cook an additional 30 minutes. Remove the duck from the sauce and let it cool. Save the sauce for another occasion.  It is good, as is, over rigatoni pasta.

Preparing the Duck & Ditali Dish

Separate the duck meat from the bones and chop the meat coarsely. Put the meat into a heavy sauce pan large enough to hold the remaining ingredients. Add olive oil and stir to coat the meat.  Brown the meat for 5 minutes on high heat, then add the remaining garlic and reduce the heat to medium. Cook for an additional 5 minutes.

Add the second can of tomatoes and the chicken stock.  Season to taste with salt and freshly ground black pepper. Add additional hot pepper flakes if  desired. Reduce the heat to low and cook for 30 minutes. At the end of this time add the digital, and stir constantly for the first 5 minutes. Cook for an additional 5-10 minutes. Serve immediately with a lighter red wine.  Our 2006 Pinot Noir is perfect with this dish.

2006 Pinot Noir

This wine is a fruit forward wine, and offers a hint of oak, but much more fruit flavor such as cherries, blackberries and a great mouthfeel with very soft tannins. It offers a very nice, peppery finish. This wine is easy to drink, and accompanies a great many meat and fowl dishes, as well as with seafood meals.  Meals featuring vegetables such as mushrooms and a variety of vegetable dishes also pair well with this wine.

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The way a Pinot Noir should be!

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