Submitted by Patrick Gibson of Union City, Michigan


  • 1 lb. boneless duck meat
  • 4 tbsp. olive oil
  • 7-oz. can chipotle peppers in adobo sauce
  • Sliced portabella mushrooms or other favorite
  • 1 cup dry white wine
  • 2 cups heavy cream or half and half
  • 1/2 cup Parmesan cheese
  • Angel hair pasta, cooked
  • Salt and pepper


  1. Cut duck meat into small pieces.
  2. Saute meat in olive oil until brown. Add chipotle peppers, mushrooms and wine.
  3. Allow mixture to simmer until mushrooms are cooked.
  4. Add cream and bring to boil.
  5. Reduce heat to simmer and add Parmesan to thicken sauce.
  6. Serve over cooked pasta. Add salt and pepper to taste.