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.


  • 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.


  1. Cook pasta according to package directions, until al dente.
  2. Meanwhile, in large deep skillet, cook sliced duck over medium-high heat until lightly browned and fat is rendered, about 2-3 minutes.
  3. Remove duck pieces with a slotted spoon and keep warm.
  4. Add onion to same skillet and cook over medium heat until softened, about 3 minutes.
  5. Add garlic, herbs and wine; cook 1-2 minutes or until most of wine is absorbed.
  6. Add broth, tomatoes and kale; cover and cook 4-5 minutes, stirring half way through, or until kale is wilted.
  7. Stir in sliced duck and season to taste with salt and pepper.
  8. Drain pasta and add to duck mixture.
  9. Toss with Parmesan and serve immediately.

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