Penne with Pepper-Smoked Duck and Kale
A simple and tasty pasta dish, perfect for every day dining or entertaining. Can also be made with regular smoked duck breasts. Serve topped with additional Parmesan cheese, if desired.
Ingredients:
- 12 ozs (350 g) penne pasta
- 1 King Cole Pepper-Smoked Duck Breast, thawed and thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) each chopped fresh thyme and sage
- 1/3 cup (75 mL) dry red wine
- 1 cup (250 mL) sodium-reduced chicken broth
- 3 Roma tomatoes, diced
- 6 cups (1.5 L) coarsely chopped kale (tough stems removed)
- Salt and freshly ground pepper,to taste
- ½ cup (125 mL) freshly grated Parmesan cheese
Serves 4.
Directions:
- Cook pasta according to package directions, until al dente.
- Meanwhile, in large deep skillet, cook sliced duck over medium-high heat until lightly browned and fat is rendered, about 2-3 minutes.
- Remove duck pieces with a slotted spoon and keep warm.
- Add onion to same skillet and cook over medium heat until softened, about 3 minutes.
- Add garlic, herbs and wine; cook 1-2 minutes or until most of wine is absorbed.
- Add broth, tomatoes and kale; cover and cook 4-5 minutes, stirring half way through, or until kale is wilted.
- Stir in sliced duck and season to taste with salt and pepper.
- Drain pasta and add to duck mixture.
- Toss with Parmesan and serve immediately.
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