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  • Duck breast with pumpkin recipe

Duck breast with pumpkin recipe

Posted on Feb 20th, 2022
by Matthew
Categories:
  • Recipes

Duck Breast with Pumpkin recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Duck breast with pumpkin recipe. Read more below.
Duck breast with pumpkin recipe, recipe Rating: 4.6
Number of votes:97



Ingredients

4  duck breasts
600 g rock salt
350 g flour
2  egg whites
200 ml orange juice, freshly squeezed
2 tbsp sugar
200 ml red wine, dry
200 ml veal stock
300 g pumpkin
olive oil
3  eggs
150 g single cream
salt and pepper
Parmesan cheese, to sprinkle


Instructions

Carve the skin of the duck breasts crosswise. Fry in a dry pan skin side down until golden brown. Turn and fry over low to medium heat for approximately 5 minutes.

Preheat the oven to 250°C.

Mix the rock salt with 300 g of the flour and the egg whites. Knead and add some water until you get a smooth dough. Roll out 1cm thick, then wrap the duck breasts completely with the salt dough.

Place on a lined baking tray, plug a meat thermometer into one of the duck breasts and transfer into the oven. Reduce the heat to 160°C. Bake for 10-15 minutes. Control the heat, when the ducks get a temperature of 50°C, they are cooked sufficiently. Take out of the oven, remove the dough and keep the duck breasts warm.

While the duck breasts are in the oven, peel the pumpkin and cut into small pieces. In a skillet, heat the oil and sauté the pumpkin. Add some water and cook for 15 minutes. Take from heat, add the single cream and the eggs, season with salt and pepper and purée with a hand blender. Spoon the mixture into the greased cups of a muffin tin. Place the tin into a casserole dish and pour in water. When the duck breasts are out of the oven, place the casserole dish into the oven and bake at 160°C for 15 minutes.

In a saucepan, caramelise the sugar. Deglaze with the orange juice, red wine and veal stock and cook until the liquid is reduced to half.
Combine the remaining flour with 100ml water and spoon 1-2 tablespoons into the sauce and cook until slightly thickened. Season to taste with salt and pepper.

Turn out the pumpkin flans and sprinkle with Parmesan cheese. Carve the duck breasts into neat slices and serve with the flans and the orange sauce.


Preparation time:

ca. 40 min

Cooking / Baking Time:
ca. 1 hr 20 min

Grade of difficulty:
easy
Calories per portion:
n/a

Related posts:

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Reference: Duck breast with pumpkin recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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