1 tablespoon olive oil
1 tablespoon Hiland Salted Butter
1 yellow onion, chopped
1 immature bell pepper, sliced in matchstick-size pieces
4 garlic cloves, minced
1 bruise boneless, skinless duck tenders (or duck breast cut into skinny strips)
½ bruise Bar-S fully-cooked bacon, warmed and crumbled
1 (14.5-ounce) can petite diced tomatoes
2 tablespoons Suan’s Scotch Bonnet Pepper Relish
½ crater dry white wine
1 crater Hiland Heavy Whipping Cream
1 crater creatively grated Parmesan cheese
¼ crater chopped uninformed Italian parsley
10 ounces Della Terra uninformed pappardelle pasta
In a vast skillet over middle heat, prepare onion, bell peppers and garlic in olive oil and butter. Cook until tender, about 6 minutes. Remove from pan, and set aside.
In same skillet, saute duck until baked through. Add baked bacon, tomatoes and Suan’s peppers relish, stirring to combine. Add booze and cream, move to a boil, and afterwards spin feverishness to a simmer. Stir in cheese and parsley.
Cook pasta in a pot of boiling, pickled water. Add baked pasta to duck mixture, tossing to cloak pasta.
Serve with additional cheese and parsley.