Duck breast with spices

4 servings

60 minutes

Duck breast with spices is a true delight for gourmets, combining a wealth of flavors and aromas. This dish embodies the Italian passion for refined taste and harmony of ingredients. The tender duck meat infused with an aromatic blend of spices and gentle brandy reveals deep, warm notes. Roasted pumpkin, leeks, and shiitake mushrooms create the perfect balance of sweetness and earthiness, giving the dish a unique character. This exquisite composition highlights the art of slow cooking, imparting a delicate texture and richness to the meat. The dish is perfect for a festive dinner or romantic evening as it not only pleases the palate but also captivates with its aromas, filling the home with an atmosphere of coziness and warmth. Enjoy every bite while immersing yourself in true gastronomic pleasure.

Energy value per serving

• Calories: 770.4
• Proteins: 39g
• Fats: 52.4g
• Carbohydrates: 29.6g

Ingredients

• Brown sugar: 2 tbsp
• duck breast: 4 pc
• Sichuan pepper: 0.5 tsp
• Anise (star anise): 1 pc
• Sea salt: 1 tbsp
• Brandy: 125 ml
• Dried Shiitake Mushrooms: 4 pc
• Leek: 2 pc
• Pumpkin: 400 g
• Olive oil: 2 tbsp

Cooking steps

1. First, we prepare the seasoning. For this, we grind sugar, Sichuan pepper, star anise, and sea salt in a mortar. We score the duck skin in a cross pattern and rub the spice mixture into the skin.

   Required ingredients:

   • Brown sugar: 2 tablespoons
   • Sichuan pepper: 0.5 teaspoon
   • Anise (star anise): 1 piece
   • Sea salt: 1 tablespoon

2. Next, place the duck skin-side up in a deep ceramic dish, add brandy, cover with a lid, and let it marinate for at least an hour.

   Required ingredients:

   • Brandy: 125 ml

3. At this time, we prepare the side dish. In a pot of boiling water (about 500 ml), we add the mushrooms and boil for 30 minutes. We remove them with a slotted spoon and squeeze the water from the mushrooms onto a baking tray, then chop the mushrooms finely and place them on the tray along with pre-cut 5 cm pieces of leek and large cubes of pumpkin. We add seasoning, cover with foil, and place the tray in the oven, preheated to 180C. Bake until the pumpkin is soft.

   Required ingredients:

   • Dried Shiitake Mushrooms: 4 pieces
   • Leek: 2 pieces
   • Pumpkin: 400 g

4. Meanwhile, take the duck out of the marinade and place it skin-side down in a heated pan. Fry until the skin is browned. Then place the breasts on a second tray - this time skin-side up, drizzle with the remaining marinade, and bake in the oven for 15 minutes.

   Required ingredients:

   • duck breast: 4 pieces

5. Slice the cooked meat thinly and serve it on a plate with baked pumpkin, leeks, and mushrooms.

   Required ingredients:

   • duck breast: 4 pieces
   • Dried Shiitake Mushrooms: 4 pieces
   • Leek: 2 pieces
   • Pumpkin: 400 g