Duck breast with pumpkin puree and Madeira sauce

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

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

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

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

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

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.

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

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.

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.

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

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.