Duck Breast with Grana Padano Potato Pumpkin Dumplings and Mushroom Vegetables

Ingredients

• 2 duck breast fillets (250 g each)
• Salt
• Pepper
• 1 tbsp soy sauce
• 300 ml duck stock
• 500 g waxy potatoes
• 250 g Hokkaido pumpkin
• 100 g spelt flour type 630
• 40 g potato starch
• 110 g Grana Padano
• nutmeg
• 250 g brown button mushrooms
• 1 onion
• 2 tbsp olive oil
• 1 bunch parsley

Instructions

1. 1.

   Pat the duck breast fillets dry, score the skin in a diamond pattern and season the meat side with salt and pepper. In a hot pan, sear the skin side over high heat for about 5 minutes until golden brown. Flip and cook for another 2–3 minutes. Transfer the duck to a roasting rack and bake in a preheated oven at 100 °C (fan 80 °C; gas: level 1) for about 30 minutes until cooked through. Deglaze the pan with soy sauce and duck stock, then simmer over medium heat for about 10 minutes.

2. 2.

   Meanwhile, clean the pumpkin, halve it, remove seeds, wash, and cut flesh into bite‑size pieces. Peel, wash, and grate 300 g of potatoes finely. Toss remaining potatoes with pumpkin in a pot of boiling salted water and cook for about 20 minutes over medium heat. Drain, cool, and mash into a puree. Grate the Grana Padano finely. Squeeze excess moisture from raw potato shreds, then knead them with the puree, 100 g flour, 80 g Grana Padano, and 30 g starch. Season with salt and a pinch of freshly grated nutmeg. With damp hands, form 8–12 dumplings and simmer in boiling salted water for 18 minutes over low heat until they float.

3. 3.

   In the meantime, clean mushrooms and quarter them. Peel the remaining onion, halve it, and slice into thin half‑rings. Heat the remaining olive oil in a pan and sauté mushrooms with onions for about 5 minutes over medium heat until golden brown. Wash parsley, dry, and finely chop. Add to the mushrooms and season with salt and pepper.

4. 4.

   Lift dumplings from the cooking water and drain. Finely chop pumpkin seeds. Mix remaining Grana Padano with pumpkin seeds on a plate and coat the dumplings in this mixture.

5. 5.

   Stir remaining Grana Padano into the sauce. Remove duck breast from the oven, let rest for 5 minutes, then slice and arrange on plates with dumplings, mushrooms, and sauce.