Duck with Cavatelli Pasta & Asparagus

by John Reiss, Milwaukee Area Technical College

2 cups raw cavatelli pasta (8 oz)
1-1/4 lbs Lean Duck Meat (cut into thin strips)
3 cloves garlic (minced)
2 minced shallots (2 oz)
2 cups sliced shiitake mushrooms (6 oz)
1 cup Cedar Creek La Belle Vie
2/3 cup sun-dried tomatoes, quartered (2 oz)
2 to 10 cups of chicken stock
1 cup bias-cut asparagus (4 oz)
½ cup shopped fresh sagecup shopped fresh sage
1 cup grated Parmesan cheese (3 oz)

Serves 3 to 4

Bring 2 quarts salted water in a pot to boil. Add cavatelli and cook stirring occasionally until about three-quarters done. Drain and set aside.

Season the duck meat with salt and pepper. Heat a large sauté pan or wok over high heat, add olive oil until the oil begins to smoke, then add duck meat. Sear the meat quickly until lightly browned. Remove and set aside.

Deglaze the pan with Cedar Creek Vidal Wine. Then add two cups of the chicken stock.

Add the sun-dried tomatoes and cavatelli. Bring to a simmer and cook the pasta until fully tender and the tomatoes are softened. Add more broth if needed; the consistency should be slightly soupy.

While simmering, add about half of the sage and adjust the seasoning with salt and pepper.

When the paste is almost tender, add the asparagus and cook for a few minutes.

Add the duck meat back into the pan and heat thoroughly. Adjust the consistency with more broth if needed.

Plate up and garnish the pasta with fresh grated Parmesan cheese and the remaining chopped sage.

Recipes demonstrated at the 1998 WOLLERSHEIM WINERY OPEN HOUSE