Wild Duck Pasta e Fagioli 

Ingredients:

1 lb. ground duck or goose  

1 tbsp garlic powder 

2 tbsp avo or olive oil

1 cup yellow onion, chopped 

1 cup carrots, diced 

1 cup celery, chopped 

4 cloves garlic, minced 

3 (8oz) cans tomato sauce 

3 ½ cups turkey or chicken stock 

1 can fire roasted tomatoes, diced 

2 tbsp white sugar 

2 tsp dried basil 

1 tsp dried oregano 

1 tsp dried thyme 

½ tsp dried marjoram 

Salt & pepper to taste 

1 cup ditalini pasta 

1 can dark kidney beans, drained 

1 can northern white beans, drained 

Fresh parmesan

Fresh basil and parsley, chopped for topping. 

 Directions: 

1. In skillet over medium heat add ground duck and garlic powder. Cook until browned. (Add 1 tbsp. of oil is needed) remove from skillet and set aside

2. add oil to hot skillet and sauté your carrots, celery, and onions until soft, 5 minutes. Add garlic and cook 1 minute more until fragrant. 

3. Add the following: Tomato sauce, tomatoes, duck meat, sugar, basil, oregano, thyme, broth, and season with salt and pepper to taste. Bring to a boil and reduce heat, cover, and let cook 15-20 minutes until carrots are soft. 

4. While soup is cooking prepare pasta per box instructions, rinse and set aside. 

5. Add pasta and drained beans to the soup and cook additional 3-5 minutes. If you need more liquid, add more water or broth until your desired consistency is reached. 

6. Serve in a bowl topped with fresh parmesan and the basil, parsley mix. 

7. Enjoy.