Creamy Duck, Mushroom and Tarragon Linguine with Tim Bone
Ingredients
- 1 pack Luv-a-Duck A L’orange Duck Legs
- 3 large shallots, peeled and finely sliced
- 4 cloves of garlic, peeled and finely chopped
- 2 tbsp olive oil
- 50g butter
- Salt and pepper
- 400g Swiss brown cup mushrooms, sliced
- 10 sprigs of thyme
- 1/2 cup white wine
- 1 cups chicken stock
- 300ml of cream
- 250g linguine or pasta of your choice
- 1 orange, zest and juice
- 1/4 cup parsley, chopped
- 1/4 cup tarragon, chopped
Products used
Method
- Cook the duck legs in the oven as per packet instructions. Remove and shred the meat with forks. Discard the bones. Set shredded duck aside.
- Add butter to the pan. When melted, add the shallots and cook stirring for 1 minute. Add the thyme and mushrooms and cook, stirring occasionally for 5 minutes or until all the liquid from the mushrooms has evaporated and they’re starting to brown. Season with salt and pepper.
- Add the garlic and cook, stirring for 30 seconds. Add the white wine and let boil for 1 minute. Add the chicken stock and cream. Bring to the boil. Reduce heat and simmer until the sauce has thickened.
- While the sauce is thickening, cook pasta in salted boiling water in a separate pot until al dente. Drain and add pasta to the thickened sauce, stirring to coat.
- Add the zest and juice of the orange, the parsley and tarragon and stir to combine.
- Season to taste
- Serve!