Quick Duck With Tomato Sauce


  • 3 large skinless duck breast half fillets, sliced across the “grain” into thin strips
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • Pinch salt and freshly ground black pepper
  • Shaved parmesan cheese
  • Warm cooked pasta
Tomato Sauce
  • 1 tablespoon olive oil
  • 1 cup onion, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 2 – 3 garlic cloves, minced
  • 2 cups tomatoes, seeded and chopped (or substitute canned diced tomato, drained)
  • 1/4 cup tomato puree
  • 1 teaspoon Italian seasoning
  • Pinch red pepper flakes
  • Salt and pepper


  1. In a bowl, combine sliced duck with next 4 ingredients. Cover and refrigerate for 1 – 2 hours.
  2. To prepare sauce, heat olive oil in a saucepan over medium heat. Add onion and bell pepper and cook until onion is translucent, about 5 minutes. Add garlic, tomatoes, tomato puree, Italian seasoning, and pepper flakes. Cook for 7 – 8 minutes, stirring often. Season to taste with salt and pepper.
  3. Heat a large skillet over medium-high heat. Add sliced duck and marinade and stir-fry for 2 – 3 minutes. Add tomato sauce, simmer for 2 minutes more.
  4. Arrange pasta on plates, spoon duck and sauce over and top with cheese.


For thin slices, cut duck into thin strips with a sharp knife while still partially frozen.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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