When I had decided to try my hand in making Kamo Udon (duck with Japanese flour noodle soup), I also bought from the butcher shop a thicker cut of the rolled up duck that they were offering, considering making something with duck medallions…
…And, well, here it is! Duck Medallions with Spaghetti! <3
I wish I actually had the duck cut a different way, but the butcher shop could only cut it in this way, circular and big. Still, it came out really juicy and tender! If you’re more fortunate than I am and get the medallions where the skin is nicely on top of the meat (and not in a circle), take that extra time to crisp up the skin. Seriously, it’s totally worth it!
The vegetables in the sauce complement the tomato sauce and duck really well, so be sure to saute them and bring out their flavors!
- 20 oz duck medallions, skin on
- 12 oz uncooked spaghetti noodle
- 1 (8 oz) can tomato sauce
- 1 (8 oz) can Italian style stewed tomatoes, drained with ¼ c of juice reserved
- ½ onion, small diced
- 1 red bell pepper, small diced
- Italian Seasoning
- Oil or butter
- In a saute pan, add a pat of butter or a small amount of oil and heat till hot. Put in your medallions, season lightly with salt and pepper, and cook until done (I like mine medium rare, but up to you). Set aside.
- Meanwhile, cook spaghetti. Once done, set aside.
- In a pot set on med high, put in a pat of butter or oil and add in onion and red bell pepper. Saute until onions are caramelized, about 5 minutes.
- Add in tomato sauce and Italian style stewed tomatoes with reserved juice. Bring to a boil, then lower to a simmer. Season to taste.
- To arrange: put equal portions of spaghetti on each place, spoon on tomato sauce, and top with duck medallions. Serve hot.
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