Duck Rigatoni with Apples & Parmigianino Cheese

Duck Rigatoni with Apples & Parmigianino Cheese

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  • 4 T extra-virgin olive oil
  • 1 (4 lb.) deboned duck, coarsely chopped
  • 2 C dry red wine
  • salt & pepper to taste
  • 2 bay leaves
  • 2 C hot chicken broth
  • 1 LG yellow onion, thinly sliced
  • 2 Michigan McIntosh apples, peeled & diced
  • 1 pkg. (16 oz.) rigatoni
  • 1/3 C grated Parmigianino cheese


  1. Heat 2 tablespoons olive oil in a large skillet. Sauté meat until brown. Add wine; reduce by half. Season with salt and pepper; add bay leaves. Cover with hot broth. Simmer until duck is completely cooked through.
  2. Meanwhile, heat remaining olive oil in a separate pan. Add onion and sauté until golden. Add to the duck mixture and simmer 10 minutes.
  3. In the same pan sauté apples for 2-3 minutes until soft and not mushy; set aside.
  4. Meanwhile cook pasta until al-dente. Drain, reserving 1/2 cup pasta water (if needed add this water to the sauce). Add apples to sauce; stir. Add pasta to sauce; mix well. Add cheese.
  5. Remove bay leaves before serving. Garnish with chopped parsley if desired.
Duck Rigatoni with Apples & Parmigianino Cheese
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