Jen's Tasty Duck Rigatoni

Ingredients

• Servings: 6
• 1 (16 ounce) package barilla® rigatoni
• 4 tablespoons extra-virgin olive oil, divided
• 1 (4 pound) deboned duck, coarsely chopped
• 2 cups dry red wine
• salt and pepper to taste
• 2 bay leaves
• 2 cups hot chicken broth
• 1 large yellow onion, thinly sliced
• 3 mcintosh apples, peeled and diced
• 1/3 cup grated parmigiano cheese
• 2 tablespoons chopped fresh parsley

Recipe

• heat 2 tablespoons olive oil in a large skillet. saute meat until brown.
• add wine, reduce by half. season with salt and pepper; add bay leaves. cover with hot broth. simmer until duck is completely cooked through.
• meanwhile, heat remaining olive oil in a separate pan. add onion; saute until golden. add to duck. simmer 10 minutes.
• in same pan, saute apples for 2-3 minutes until soft, not mushy. set aside.
• meanwhile cook pasta according to the directions. drain, reserving 1/2 cup pasta water. if needed add a little water to the sauce.
• add apples to sauce. add pasta to hot sauce. mix well. add cheese. remove bay leaves before serving.
• garnish with chopped parsley.