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Duck Breast with Pumpkin
Ingredients
| 4 | duck breasts |
| 600 g | rock salt |
| 350 g | flour |
| 2 | egg whites |
| 200 ml | orange juice, freshly squeezed |
| 2 tbsp | sugar |
| 200 ml | red wine, dry |
| 200 ml | veal stock |
| 300 g | pumpkin |
| olive oil | |
| 3 | eggs |
| 150 g | single cream |
| salt and pepper | |
| Parmesan cheese, to sprinkle |
Method
Preparation time: ca. 40 min / Cooking / Baking Time: ca. 1 hr 20 min / Grade of difficulty: easy / Calories per portion: n/a
Carve the skin of the duck breasts crosswise. Fry in a dry pan skin side down until golden brown. Turn and fry over low to medium heat for approximately 5 minutes.
Preheat the oven to 250°C.
Mix the rock salt with 300 g of the flour and the egg whites. Knead and add some water until you get a smooth dough. Roll out 1cm thick, then wrap the duck breasts completely with the salt dough.
Place on a lined baking tray, plug a meat thermometer into one of the duck breasts and transfer into the oven. Reduce the heat to 160°C. Bake for 10-15 minutes. Control the heat, when the ducks get a temperature of 50°C, they are cooked sufficiently. Take out of the oven, remove the dough and keep the duck breasts warm.
While the duck breasts are in the oven, peel the pumpkin and cut into small pieces. In a skillet, heat the oil and sauté the pumpkin. Add some water and cook for 15 minutes. Take from heat, add the single cream and the eggs, season with salt and pepper and purée with a hand blender. Spoon the mixture into the greased cups of a muffin tin. Place the tin into a casserole dish and pour in water. When the duck breasts are out of the oven, place the casserole dish into the oven and bake at 160°C for 15 minutes.
In a saucepan, caramelise the sugar. Deglaze with the orange juice, red wine and veal stock and cook until the liquid is reduced to half.
Combine the remaining flour with 100ml water and spoon 1-2 tablespoons into the sauce and cook until slightly thickened. Season to taste with salt and pepper.
Turn out the pumpkin flans and sprinkle with Parmesan cheese. Carve the duck breasts into neat slices and serve with the flans and the orange sauce.
Preheat the oven to 250°C.
Mix the rock salt with 300 g of the flour and the egg whites. Knead and add some water until you get a smooth dough. Roll out 1cm thick, then wrap the duck breasts completely with the salt dough.
Place on a lined baking tray, plug a meat thermometer into one of the duck breasts and transfer into the oven. Reduce the heat to 160°C. Bake for 10-15 minutes. Control the heat, when the ducks get a temperature of 50°C, they are cooked sufficiently. Take out of the oven, remove the dough and keep the duck breasts warm.
While the duck breasts are in the oven, peel the pumpkin and cut into small pieces. In a skillet, heat the oil and sauté the pumpkin. Add some water and cook for 15 minutes. Take from heat, add the single cream and the eggs, season with salt and pepper and purée with a hand blender. Spoon the mixture into the greased cups of a muffin tin. Place the tin into a casserole dish and pour in water. When the duck breasts are out of the oven, place the casserole dish into the oven and bake at 160°C for 15 minutes.
In a saucepan, caramelise the sugar. Deglaze with the orange juice, red wine and veal stock and cook until the liquid is reduced to half.
Combine the remaining flour with 100ml water and spoon 1-2 tablespoons into the sauce and cook until slightly thickened. Season to taste with salt and pepper.
Turn out the pumpkin flans and sprinkle with Parmesan cheese. Carve the duck breasts into neat slices and serve with the flans and the orange sauce.
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