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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Chicken Broth Concentrate
2 tbsp
Unsalted Butter*