Woodsman's Style Fettuccine

Here is a recipe idea for Natural Wood Smoked Duck Breast sent to us from Steve O’Donnell, Executive Chef of the Radnor Hotel in Radnor, PA.

Yield: 2 entree portion

1 Tbs. butter
½ cup julienne carrots
½ cup julienne leeks
2 Tbs. sun-dried tomatoes, sliced
4 ea. Sugartown smoked portabella mushroom caps, sliced
1 12 oz. Sugartown smoked duck breast, split and sliced
1 tsp. minced garlic
2 oz's. madeira wine
8 oz's. chicken stock
8 oz's. heavy cream
2 cups cooked fettuccine
2 Tbs. grated Asiago cheese
½ tsp. freshly ground black pepper
1 Tbs. ea. freshly chopped chives and parsley
  1. Saute carrots in butter for 1 minute over medium heat.
  2. Add leeks, dried tomatoes, smoked mushrooms and smoked duck breast; continue to saute for 2 minutes longer. Remove sliced duck and hold on a warm plate.
  3. Stir in garlic; blend well. Increase heat to medium-high and carefully add madeira wine and chicken stock; blend well and cook until liquid is reduced by half.
  4. Add heavy cream; blend well and continue to cook until cream is reduced by half.
  5. Toss cooked fettuccine in the sauce to coat, then divide onto two pasta plates and top with sliced duck. Season and garnish with cheese, pepper and chopped herbs.