Roasted Duck Breast with Pumpkin and Demi-Glace
Main Dishes • Author's
Description
Roasted Duck Breast with Pumpkin and Demi-Glace
Ingredients
- Duck Breast 0 lbs
- Pumpkin 5 oz
- Carrot 5 oz
- Honey 0 oz
- Thyme 3 sprigs
- Rosemary 3 sprigs
- Garlic 1 head
- Duck wings 0 lbs
- Onion 5 oz
- Butter 2 tablespoons
Step-by-Step Guide
Step 1
Demi-Glace. Chop the wings into five pieces each, sauté in a pan with a little oil, adding chopped onion, 100 grams of carrot, and thyme. Add a little water and reduce to a sauce consistency. Strain and return to low heat until excess moisture evaporates.
Step 2
Soak the duck breast in a brine solution (1 liter of water, 30 grams of salt, 10 grams of sugar, thyme, rosemary, garlic) for a day, dry, and sear in a pan. Melt a tablespoon of butter and baste the breast for 8–10 minutes. Remove from heat and slice.
Step 3
Roast 100 grams of carrot and 200 grams of pumpkin, adding honey, thyme, and garlic, wrapped in foil for half an hour at medium temperature.
Step 4
Arrange the roasted pumpkin and carrot on plates, place the duck on top, and drizzle with demi-glace.
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