The tender and moist duck meat blends well with pasta and mushrooms in this hearty dish.
4 g | dried (porcini) mushrooms | 2 tbsp | |
1/2 | red onions, finely chopped | 80 g | |
6 | button (white) mushrooms, thinly sliced | 80 g | |
1/4 cup | frozen peas | 30 g | |
1 | duck legs confit | 140 g | |
160 g | penne rigate | 2 cups | |
2 tsp | olive oil | 10 mL | |
1/4 cup | demi-glace sauce | 65 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 tbsp | Parmesan cheese, grated | 3 g |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (360 g)
Amount % Daily Value |
Calories 500 |
Fat 14 g 22 % |
Saturated
3.4 g
17 % |
Cholesterol 50 mg |
Sodium 390 mg 16 % |
Carbohydrate 66 g 22 % |
Fibre 5 g 19 % |
Sugars 4 g |
Net Carbs 61 g |
Protein 26 g |
Vitamin A 8 % |
Vitamin C 6 % |
Calcium 5 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Starches | 3 ½ |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 2 ½ |