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.
1
Prepare Madeira sauce. Finely chop the shallots. Heat butter in a pan, add onions and sugar, and sauté until golden.
- Shallot: 10 g
- Butter: to taste
- Sugar: 2 g
2
Add thyme to the onion, pour in wine, and let it reduce a bit.
- Thyme: 1 g
- Madeira wine: 50 ml
3
Add demi-glace, simmer the sauce until thickened, and strain through two layers of cheesecloth or a fine sieve.
- 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.
- Butternut squash: 1 kg
5
Cut the apples into thick slices, peel them, and remove the seeds.
- 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.
- Butter: to taste
7
Blend baked apples and pumpkin into a puree, add cream, salt, and pepper.
- Whipping 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.
- 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).
- Madeira wine: 50 ml
- Whipping 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.
- Microgreens salad mix: to taste
