Miraglia Catering Spaghettini With Duck Sauce - cooking recipe

Ingredients

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)

Preparation

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