Duck breast fillet with pear compote and pumpkin puree
60 mins
60 mins
Ingredients
- 125 ml White wine
- 2 Star Anise
- 2 TABLESPOONS demerara sugar
- 100 g fresh cranberries
- 3 Anjou pears
- 7-10 Tbsp salt, cayenne pepper
- 500 g pumpkin pulp (without skin and seeds)
- 1 floury potato
- 1 walnut-sized piece of ginger
- 75 g Light cream
- 1 TABLESPOON Butter
- 7-10 Tbsp Pepper
- 2 (300 g each) Duck breast fillets
- 250 g Brussels sprouts
Directions
- 1
Put wine, star anise and sugar in a pot and simmer for 3-5 minutes. Add cranberries and simmer for about 12-15 minutes. Quarter pears, remove seeds, peel, cut into slices and add in the last 3-5 minutes.
- 2
Season with a pinch of salt and cayenne pepper. Let the compote cool lukewarm.
- 3
Dice the pumpkin. Peel, rinse and chop the potato. Peel and grate ginger. Cook pumpkin, potato and ginger in salted water for about 25-30 minutes until soft. Drain. Puree while adding crème légère and butter.
- 4
Season to taste with salt and pepper.
- 5
Salt and pepper the duck breasts. Fry with the skin side down, turn and fry the meat side. Put the duck breasts in an ovenproof dish. Bake in a preheated oven at 200 degrees (gas: level 3-4, fan oven: 180 degrees) for about 20 minutes.
- 6
Allow to rest for 5 minutes before slicing.
- 7
Clean the Brussels sprouts, rinse them and cut the stalk out in a wedge shape. Cook in salt water for about 10-12 minutes. Drain and remove the outer leaves from the heads.
- 8
Cut the duck breasts open and serve with the pear compote, pumpkin puree and Brussels sprouts.
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