Cacciatore-Inspired Linguine with Duck Breasts
and sun-dried tomato-garlic butter
Ingredients: Duck breast • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Mushrooms • Linguine (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Mirepoix (onion, carrot, celery) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Parsley • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Duck Breast
170 g
Linguine
(Contains: Wheat)
113 g
Mirepoix
227 g
Mushrooms
56 g
Baby Spinach
7 g
Parsley
2 unit(s)
Garlic, cloves
1 cup
Marinara Sauce
(Contains: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard, May contain traces of allergens)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
1 unit(s)
Chicken Broth Concentrate
5 g
Italian Herb Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Pat duck dry with paper towels.
- Using a sharp knife, score skin sides of duck in a criss-cross pattern.
Season with salt and pepper. - Add duck to a cold, large non-stick pan, skin-sides down. Cook over medium heat for 10-12 min, until skin is crispy.
- Flip and cook for 2-3 min, until golden-brown.
- While duck cooks, thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Transfer duck to a parchment-lined baking sheet, skin-sides up. Reserve 1 1/2 tbsp (3 tbsp) duck fat in pan.
- Roast duck in the middle of the oven for 8-13 min, until cooked through.**
- When duck is done, transfer to a plate to rest for 3-5 min.
- While duck cooks, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Reheat pan from step 1 over medium.
- When hot, add mirepoix, mushrooms, half the garlic and Italian Herb Spice Blend. Season with salt and pepper. Cook for 4-5 min, stirring often, until softened.
- Add marinara, broth concentrate, half the pesto, reserved pasta water and 1/2 tsp (1 tsp sugar). Reduce heat to medium-low. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- While sauce cooks, to a small microwave-safe bowl, add 1 tbsp (2 tbsp) butter and remaining garlic.
- Microwave in 30-sec increments, until butter melts.
- Stir in half the parsley and remaining pesto.
- Add linguine, spinach, remaining parsley and any duck resting juices to the pan with sauce. Cook for 1 min, stirring often, until spinach wilts. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Thinly slice duck.
- Divide pasta between plates.
- Top with duck.
- Spoon sundried tomato-garlic butter over duck.
