Curry Pumpkin with Duck Breast

Ingredients

• 700 g duck breast fillet (2 duck breasts)
• 1 untreated lime (juice and zest)
• 2 tbsp chopped coriander leaves
• 2 Garlic cloves
• Salt
• pepper (ground)
• nutmeg (ground)
• 2 tbsp oil
• 600 g pumpkin flesh (Muskat or Hokkaido)
• 1 bunch spring onions
• 1 tsp freshly grated ginger
• 1 chili pepper
• 1 tbsp red curry paste
• 150 ml chicken stock

Instructions

1. 1.

   Mix lime juice and zest, coriander, salt, pepper, nutmeg, and oil. Wash duck breasts, pat dry, score skin in a diamond pattern. Rub with the lime mixture. Place skin side down in an uncoated pan and cook for about 5 minutes over medium heat. Flip and transfer to an oven-safe pan; bake at 100 °C for about 30 minutes.

2. 2.

   Cut pumpkin into ~2 cm cubes.

3. 3.

   Wash spring onions, trim, cut green parts into thin strips and white parts diagonally into pieces.

4. 4.

   Wash chili, halve, deseed, and slice into thin strips.

5. 5.

   Sauté pumpkin with chili, spring onions, and ginger in hot oil. Add curry paste and stir for about 3 minutes. Deglaze with stock, cover, and simmer for about 5 minutes until cooked through. Season with salt. Serve the sauce over sliced duck breast.