Orecchiette with Spiced Duck Rag

Orecchiette with Spiced Duck Rag
Photo by Brian Leatart


  • 2 breast halves and 2 leg-thigh pieces from one 4 ½-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned
  • 1 cup arugula
  • ½ cup feta cheese
  • 3 garlic cloves
  • ½ cinnamon stick
  • 1 tablespoon fresh thyme
  • ¼ cup fresh basil
  • + 5 more ingredients
    • 2 tablespoons freshly grated Parmesan cheese
    • 3 ½ cups canned crushed tomatoes or canned tomato puree (from two 28-ounce cans)
    • ½ teaspoon dried crushed red pepper
    • 4 tablespoons extra-virgin olive oil
    • 12 ounces orecchiette (little ear-shaped pasta)

Heat oil in heavy large pot over medium-high heat. Sprinkle duck with salt and pepper. Add duck to pot and sauté until brown, about 3 minutes per side. Transfer duck to plate. Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; sauté 3 minutes. Return duck to pot. Add tomatoe...

View full recipe at Epicurious


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