Pasta with duck sauce

Pasta with duck sauce

A traditional first course, extremely tasty and simple to make. Pasta with duck sauce is a traditional rustic meal, perfect for Sunday’s lunch menu and holidays. You can use the duck sauce with various types of pasta, both egg and semolina; in this case, the garganelli were chosen.

  • Difficulty: Low
  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Servings: 6


  • 500 gpasta (or 375 g egg pasta)
  • 420 duck breasts (ground or chopped with a knife)
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • 80 g bacon
  • 1 glass of white wine
  • 2 tablespoons tomato concentrate
  • 1 laurel leaf
  • 1 clove
  • extra virgin olive oil
  • salt
  • pepper


  1. Peel the carrot, peel the onion and remove the celery threads.
  2. Chop the vegetables and put them in a pan with a drizzle of extra virgin olive oil. Add the bacon cut into small pieces, and fry over low heat for a few minutes.
  3. Add the duck meat and brown it over medium heat, turning it with a wooden spoon.
  4. Deglaze with the white wine and let the alcohol evaporate.
  5. Now add the clove, a bay leaf and the tomato paste, diluted in a glass of hot water or broth.
  6. Add salt and pepper, lower the heat and cook for about 40-45 minutes, with the pan covered.
  7. From time to time, turn the sauce and, if you see that it is drying too much, add more hot water (or vegetable or meat broth).
  8. When the sauce is ready, boil the pasta in salted water for the necessary time.
  9. Drain it and pour it into a bowl. Add the hot sauce and mix well. Add some grated Parmesan cheese.
  10. The pasta with duck sauce is ready! Spread it out on plates, and enjoy your meal!

Learn more

Restaurants | Cafes


When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.