Duck Breast with Pumpkin Puree and Madeira Sauce
Main Dishes | Author's cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
The chef of a French restaurant, John Smith, sears the duck breast in a dry skillet, utilizing the natural layer of subcutaneous fat. A crispy, golden crust forms on the outside, while the inside remains pink and juicy. Plus, there's pumpkin puree and a dessert wine sauce that pairs wonderfully with the sweet duck meat.
Ingredients
- Duck Breast - 1 piece
- Butternut Squash - 2 lbs
- Granny Smith apples - 7.1 oz
- 33% Cream - 3 fl oz
- Shallot - 0.4 oz
- Thyme - ½ g
- Butter - to taste
- Madeira - 1 fl oz
- Demi-Glace Sauce - 3.2 oz
- Bay leaf - 1 piece
- Sugar - 0.1 oz
- Microgreens - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the Madeira sauce. Finely chop the shallots. Heat butter in a skillet, add the shallots and sugar, and sauté until golden brown.
Step 2
Add thyme to the onion, pour in the wine, and let it simmer until slightly reduced.
Step 3
Add the demi-glace, simmer the sauce until it thickens, and strain it through two layers of cheesecloth or a fine sieve.
Step 4
Prepare pumpkin puree. Cut the pumpkin into quarters, remove the seeds, peel it, and slice it into 2 cm pieces.
Step 5
Slice the apples into thick wedges, removing the skin and seeds.
Step 6
Place the pumpkin in a greased baking tray, cover with foil, and bake in a preheated oven at 320°F for about an hour (it should become very soft). About 15 minutes before the pumpkin is done, add the apples to the oven.
Step 7
Blend the baked apples and pumpkin into a puree using a blender, then add cream, and season with salt and pepper.
Step 8
Prepare the duck breast. Season it well with salt. Place a skillet over low heat and let it heat up. Lay the duck breast skin-side down and wait until the skin is golden brown and crispy.
Step 9
Transfer the skillet to a preheated oven at 392°F and cook the duck breast for 4–5 minutes — it should be seared on the outside but remain pink and slightly undercooked on the inside.
Step 10
Warm up the Madeira sauce (50 ml per serving) in a saucepan. In a separate container, heat the pumpkin puree (120 grams per serving).
Step 11
Remove the chicken breast from the skillet, cut it in half, and place it on a plate. Next to it, use a spoon to add the pumpkin puree in the shape of quenelles. Drizzle with Madeira sauce and garnish with microgreens.
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