Miraglia Catering Spaghettini With Duck Sauce

• 3 large duck breasts, cut in 1/2-inch thick cubes
• 1 red onion, finely chopped
• 4 oz. Prosciutto, cut in cubes less than 1/2-inch thick
• 5 large sage leaves
• 2 oz. extra virgin olive oil
• 2 Tbsp. unsalted butter
• 3 medium garlic cloves (whole)
• 3 c. veal stock, made from veal bones (beef or chicken bouillon may be substituted)
• 1 c. Chardonnay
• 1 c. fresh tomatoes
• 1/2 c. Reggiano Parmigiano
• 1 lb. Spaghettini (preferably imported Italian, such as DeCecco)

1. Finely chop onion and cut Prosciutto in cubes less than 1/2-inch thick.
2. Put butter and oil in heavy pot over medium heat. When butter is melted, add onion, Prosciutto, garlic and whole sage leaves.
3. Saute for 15 minutes.
4. Stir occasionally.
5. Remove garlic and sage.

duck breasts, red onion, sage, extra virgin olive oil, unsalted butter, garlic, veal stock, fresh tomatoes, spaghettini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669775 (may not work)