Duck Breast 'Cacciatore'
with Mushroom Linguine and Garlic-Parsley Butter
Inspired by hearty European 'Hunter Stew', this recipe flips it upside down and adds a premium twist. A roasted mushroom tomato sauce dress luscious linguine for herby garlic-butter basted duck breast slices to be nestled into. A zippy roasted red pepper vinaigrette dressed side salad add just the perfect amount of freshness!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Duck Breast
227 g
Mushrooms
170 g
Linguine
(Contains Wheat)
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
56 g
Spring Mix
7 g
Parsley
2 unit(s)
Garlic, cloves
370 mL
Crushed Tomatoes
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Quarter mushrooms. Add mushrooms, and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Roast in the top of the oven, stirring halfway until tender and golden-brown, 14-18 min.
- While mushrooms roast, peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Peel, then grate carrots on the largest holes of a box grater.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ____ to the same pot, off heat.
- Pat duck dry with paper towels. Place duck on a clean cutting board.
- Using a sharp knife, score skin side of duck in a criss-cross pattern.
- Season with salt and pepper.
- Add duck to a cold, large non-stick pan, skin-side down. Cook over medium heat until skin is crispy, 10-12 min.
- Flip and cook until golden-brown, 2-3 min.
- Transfer duck to a parchment-lined baking sheet, skin-side up. [Reserve duck fat in pan.]
- Roast duck in the middle of the oven until cooked through, 8-13 min.**
- While duck roasts, discard all but 1 tbsp (2 tbsp) duck fat from pan and return to medium-high.
- When hot, add onions and half the grated carrot. Season with salt and pepper. Cook, stirring often until softened, 4-5 min.
- Add crushed tomatoes, broth concentrate, half the Roasted Red pepper Pesto, 1 tbsp (2 tbsp) butter (sugar???). Reduce heat to medium. Cook, stirring often until sauce has thickened slightly, 4-5 min.
- While sauce cooks, finely chop parsley.
- Heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often until butter melts and garlic is fragrant, 30 sec. Remove from heat and stir in half the parsley.
- Add vinegar, remaining Roasted Red Pepper pesto, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- When duck is done, transfer to a plate to rest for 3-5 min.
- Add linguine, mushrooms, and remaining parsley to pan with sauce (reserved pasta water??). Toss to coat.
- Add spring mix and remaining carrots to bowl with dressing. Toss to coat.
- Thinly slice the duck.
- Divide pasta, duck and salad between plates. Spoon garlic-parsley butter over duck.