ENG | Change Language: LT

Duck breast in orange shades

Ingredients

  • 4 duck breasts
  • Garlic
  • Fresh thyme
  • 2 big sweet potatoes
  • 200g chanterelles
  • 4 big yellow plums
  • Butter
  • Salt
  • Marigold flowers
  • Cape gooseberries

 

FOR THE PUMPKIN PUREE
  • 1 small pumpkin
  • Rapeseed oil
  • Butter
  • Garlic
  • Fresh thyme
  • Salt

 

FOR THE SEA BUCKTHORN PUREE
  • 200g sea buckthorn
  • 100g sugar
  • Water
    1.  

 

Servings:4Level: average

1. Slightly score the duck skin so the heat will better reach the meat better and the skin turns crisp while roasting. Sprinkle the salt over the skin and place the duck into a heated skillet skin side down. Add the crushed garlic and thyme. Cook until the skin turns nicely brown (don’t flip). Place the duck breasts (skin side up) into a baking dish, pour the duck fat together with garlic and thyme from the skillet over the breasts. Roast in a pre-heated oven at 200° C for around 10-12 minutes.

2. Make the chanterelles and sweet potatoes. Fry the chanterelles in butter. Peel the sweet potatoes, cut them into pieces the size of your choice. Parboil the potatoes in salted water for 1-2 minutes, then fry them in butter with garlic.

3. Make the sea buckthorn puree. In a small pot put the sea buckthorns, add the sugar and cook until squashy. You can add a little water.

4. Prepare the plums. Pit the plumps, peel the skin. Cut into cubes, then fry them in a hot pan with sugar and a little butter until caramelized. Sprinkle on a little salt.

5. Make the pumpkin puree. Clean the pumpkin, remove the skin and seeds. Place it into a baking pan, drizzle with oil, add the butter, crushed garlic and thyme on the top and season with salt. Cook in a pre-heated oven at 180° C for around 15-20 minutes. Remove garlic and thyme sprigs and blend until smooth. Season with salt.

6. Place the duck breast, sweet potatoes and chanterelles on a plate. Garnish with the plumps, sea buckthorn and pumpkin puree. Add a few fresh cape gooseberries on the side. As a decoration, you can use the marigold flowers.

Back
SHARE

Duck breast in orange shades