This Italian style Duck Dinner is a hearty dish that includes lightly breaded and fried duck breasts, mushrooms, onions, bell peppers all baked together with a simple pasta sauce.
Garnish the dish with parsley and fresh basil and serve with a side of cooked penne pasta.
Servings: 4
Ingredients
- 4-6 Bonelss duck breasts
- kosher salt and ground black pepper
- 1 cup Italian dressing
- 1/2 cup Italian style breadcrumbs
- 1/2 cup olive oil
- 1 small red onion, thinly sliced
- 2 cups mushrooms, sliced
- 1 small yellow bell pepper, thinly sliced
- 2 tbsp unsalted butter
- 24 oz pasta sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup basil, finely chopped
- cooked penne pasta
Instructions
- Place each duck breast between 2 sheets of plastic wrap and pound with a meat mallet to tenderize. Season both sides generously with salt and pepper. Place duck breasts in a bowl and cover to coat with Italian dressing. Place a piece of plastic wrap over the bowl and marinate in the refrigerator for 1 hour or overnight.
- Remove the duck from the bowl and shake off excess marinade setting aside on a plate. Dispose of the marinade.
- Preheat oven to 375 degrees.
- Heat an oven proof skillet over medium heat and add butter, mushrooms, onions and bell pepper. Cook veges until caramelized and softened, about 10-12 minutes. Remove the veges and set aside. Add the pasta sauce to the skillet and reduce heat to low to warm the sauce.
- Heat a second skillet over medium heat and add the olive oil. Take each duck breast and press firmly into the breadcrumbs coating both sides. Carefully add the breaded breasts into the skillet and cook until golden brown, about 2-3 minutes per side.
- Place the duck breasts into the pasta sauce and add the veges. Top with grated Parmesan cheese.
- Bake the Italian duck uncovered in the oven for 25-30 minutes until hot and bubbly.
- Garnish the dish with Italian parsley and basil. Serve with penne pasta or spaghetti noodles.
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