Duck Breast with Semolina Dumplings

Ingredients

• 500 g duck breast fillet (with skin)
• 0.5 tsp finely chopped rosemary
• 0.5 tsp ginger
• 2 carrots
• 1 small cauliflower
• 100 g brown mushrooms
• 1 small Romanesco
• 150 g Swiss chard (leaves only)
• Salt
• freshly ground pepper
• 125 ml Vegetable broth
• 1 Shallot
• 2 tbsp oil
• 1 tbsp butter
• 250 g semolina
• 100 g butter
• 250 ml milk
• 250 ml vegetable broth
• 3 eggs
• Salt
• nutmeg
• white pepper
• bread crumbs (for coating)

Instructions

1. 1.

   Pat the duck breast dry, rub all over with a mixture of ginger, pepper, salt and rosemary. Peel carrots and cut diagonally into slices. Wash cauliflower and romanesco, divide into small florets. Peel shallot and finely chop. Wash Swiss chard and cut into bite‑sized pieces. Clean mushrooms, quarter larger ones, leave smaller whole. Sear duck breast in oil skin side down until browned, flip and sear flesh side briefly. Remove from pan, wrap in foil and bake at 50 °C for about 20–25 minutes to rest. Blanch romanesco and cauliflower in boiling salted water for about 1 minute, shock and drain. Blanch carrots for 3 minutes, shock and drain. Sauté shallot cubes in butter until translucent, add mushrooms and brown, then add carrots, romanesco and cauliflower, finally stir in Swiss chard and cook briefly. Season with salt, pepper and ginger, pour in vegetable broth, cover and simmer for about 3 more minutes. Plate on warmed dishes, slice duck breast and arrange on top.

2. 2.

   For the semolina dumplings bring milk, broth, salt and butter to a boil, sprinkle in semolina and stir constantly until the mixture separates from the pot. Let cool slightly. Whisk eggs into the semolina mixture, season with nutmeg and pepper. Allow the dough to cool completely, then shape eight equal dumplings, drop them into boiling salted water and cook for about 10–12 minutes. Remove, coat in bread crumbs and serve.