Duck breast with porcini mushrooms and pumpkin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash duck breast, dab dry, cut skin side into a diamond shape and season with salt and pepper. Place skin side down in a cold pan and fry for approx. 5 minutes. Turn the meat and fry for 1-2 minutes. Cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for approx. 35 minutes. Cover duck breast with aluminium foil and let it rest for about 10 minutes

2. 2

   Meanwhile, heat 1 tablespoon of clarified butter in a pan and roast the pumpkin seeds for about 4 minutes while turning. Drain on kitchen paper. Clean the mushrooms and cut into slices. Peel garlic and chop finely. Heat 1 tbsp. clarified butter in a frying pan. Fry the mushrooms for about 5 minutes while turning. After about 4 minutes add garlic. Season with salt. Keep mushrooms warm in the pan

3. 3

   Wash orange hot, grate dry, grate peel thinly, halve fruit, squeeze juice. Peel shallots and dice finely. Peel pumpkin and cut into cubes. Heat butter in a pot and fry shallots and pumpkin for about 4 minutes. Deglaze with orange juice, white wine and stock. Season with salt and Razel Hanout. Simmer in closed pot for about 10 minutes

4. 4

   Warm the honey and season with pepper. Glaze duck breasts with it. Cut meat into thick slices. Arrange meat, mushrooms and pumpkin on plates. Sprinkle with pumpkin seeds. Degrease frying set and mix with vinegar. Sprinkle plates with it

Nutrition Facts

KCAL
520 kcal

CARBS
19 g

FATS
32 g

PROTEINS
37 g