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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrine de canard
227 g
Champignons
170 g
Linguines
(Contient Blé)
1 pièce(s)
Carotte
1 pièce(s)
Oignon jaune
56 g
Mélange printanier
7 g
Persil
2 pièce(s)
Gousses d'ail
370 ml
Tomates broyées
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait Peut contenir Noix, Soya, Sulfites)
1 cs
Vinaigre de vin rouge
(Contient Sulfites)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- 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.