Duck breast with pumpkin-mushroom vegetables
easy
40 mins
40 mins
Ingredients
- 1 small pumpkin (800 g; e.g. butternut)
- 250 g Herbal Siddlings
- 200 g Mushrooms
- 2 Garlic cloves
- 1/2 bunch Thyme
- 2 Duck bust (approx. 400 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 3 TABLESPOONS Oil
- 200 ml Duck fund
- 1 TABLESPOON clear honey
- 500 g fresh potato gnocchi (refrigerated shelf)
- 7-10 Tbsp pink berries
Directions
- 1
Halve the pumpkin and scrape out the seeds. Cut pumpkin into large pieces and peel. Cut the pumpkin flesh into large sticks. Clean and trim the mushrooms. Halve according to size. Peel garlic and chop finely.
- 2
Wash the thyme, dab dry, put something aside for garnishing. Chop the rest finely.
- 3
Wash the meat and dab dry. Rub with salt and pepper. Heat 1 tablespoon of oil in a frying pan, fry the meat for 2-3 minutes, skin side down. Turn and fry for 2 minutes from the meat side.
- 4
Place breasts in an ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
- 5
Heat the frying fat in a pan and fry the pumpkin for 1-2 minutes. Add mushrooms and fry for another 2 minutes. Add garlic, steam briefly and season with salt and pepper. Add stock and simmer for about 6 minutes.
- 6
Mix thyme with honey and salt. Spread the duck breasts with it. Cook at the same temperature for another 5 minutes.
- 7
Heat 2 tablespoons of oil in a frying pan. Fry the gnocchi in it while turning them golden brown. Season the vegetables once more. Cut open the duck breast. Serve with vegetables and gnocchi. Sprinkle with pink berries and garnish with thyme
Nutrition Facts
790 kcal
56 g
43 g
45 g
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