Pink roast duck breast with stewed pumpkin and red wine butter
As the days get shorter and temperatures drop, it's time to get the fall-winter recipes out. Here's a dish with duck breast and pumpkin.
2 duck breasts
1 tbsp honey
1 shallot finely diced
0.1 l white Rheinhessen wine
50 g butter
Nutmeg, salt, sugar, pepper
2 tbsp sugar
0.4 l red wine (eg Pinot Noir)
100 g cold butter (in small pieces)
1 thin strip of lemon / orange peel
Salt and three turns of pepper from the mill
Brush the pumpkin well under lukewarm water, as the skin is edible! Dice roughly and place in a closable casserole dish. Add white wine and butter flakes and season with salt, sugar, pepper, nutmeg. Soften for 30 minutes at 180 degrees in the closed mold.
Heat sugar in the pan to dark caramel and deglaze with the red wine. Add a thin strip of citrus peel to flavor and season with a pinch of salt and fresh ground pepper. Reduce to at least 1/3 of the amount of fluid. Red wine reduction pour through a sieve and stir without further heat supply fridge cold butter pieces to bond.
Free the duck breasts on the underside of tendons. Scrape the fat layer with a sharp knife like a checkerboard. Season with salt and freshly ground pepper all around. Massage an extra pinch of salt into the fat layer. Place with the fat side in a hot pan without fat. Fry for about two minutes until crispy, then turn and roast the bottom just as long. Brush the duck breast with honey on the top and continue to bake on the oven grate for approx. 12 minutes at 180 ° C, and immediately wrap in aluminum foil. Let it rest for another 5 minutes before slicing.
While the duck is resting in the silver paper, puree the soft pumpkin with a hand blender. Finally taste according to your own taste. Serve finely sliced strips of duck breast with some pumpkin puree and serve with red wine butter.