Duck breast with pumpkin puree and Madeira sauce

4 servings

90 minutes

Chef Eric Le Provost of the French restaurant Le Carré fries duck breast in a dry frying pan, using the natural layer of subcutaneous fat. A dense crispy crust forms on the outside, and pink juicy flesh on the inside . Plus pumpkin puree and a sauce made from dessert wine, which goes very well with the sweet duck meat.

Energy value per serving

• Calories: 380.7
• Proteins: 12.6g
• Fats: 19.9g
• Carbohydrates: 35g

Ingredients

• duck breast: 1 pc
• Butternut Squash: 1 kg
• Granny Smith apples: 200 g
• Cream 33%: 100 ml
• Shallots: 10 g
• Thyme: 1 g
• Butter: to taste
• Madeira: 50 ml
• Demi-glace sauce: 90 g
• Bay leaf: 1 pc
• Sugar: 2 g
• Micro salad: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare Madeira sauce. Finely chop the shallots. Heat butter in a pan, add onions and sugar, and sauté until golden.

   Required ingredients:

   • Shallots: 10 g
   • Butter:  to taste
   • Sugar: 2 g

2. Add thyme to the onion, pour in wine, and let it reduce a bit.

   Required ingredients:

   • Thyme: 1 g
   • Madeira: 50 ml

3. Add demi-glace, simmer the sauce until thickened, and strain through two layers of cheesecloth or a fine sieve.

   Required ingredients:

   • Demi-glace sauce: 90 g

4. Prepare pumpkin puree. Cut the pumpkin into quarters, remove the seeds, peel it, and slice it into 2 cm pieces.

   Required ingredients:

   • Butternut Squash: 1 kg

5. Cut the apples into thick slices, peel them, and remove the seeds.

   Required ingredients:

   • Granny Smith apples: 200 g

6. Place the pumpkin in a greased baking tray, cover with foil, and bake in a preheated oven at 160 degrees for about an hour (it should become very soft). 15 minutes before the pumpkin is ready, add apples to the oven.

   Required ingredients:

   • Butter:  to taste

7. Blend baked apples and pumpkin into a puree, add cream, salt, and pepper.

   Required ingredients:

   • Cream 33%: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Prepare the duck breast. Salt it well. Place the pan on low heat and let it heat up. Lay the duck breast skin side down and wait until the skin is golden and crispy.

   Required ingredients:

   • duck breast: 1 piece
   • Salt:  to taste

9. Place the pan in a preheated oven at 200 degrees and cook the duck breast for 4-5 minutes - it should be crispy on the outside but remain pink and slightly raw inside.

10. Heat the Madeira sauce (50 ml per serving) in a saucepan. Separately, heat the pumpkin puree (120 grams per serving).

    Required ingredients:

    • Madeira: 50 ml
    • Cream 33%: 100 ml

11. Remove the chicken breast from the pan, cut it in half, and place it on a plate. Next to it, spoon the pumpkin puree in the shape of quenelles. Drizzle with Madeira sauce and garnish with microgreens.

    Required ingredients:

    • Micro salad:  to taste