Duck with Pumpkin

Ingredients

• 600 g starchy potatoes
• 1 egg yolk
• 80 g flour
• 2 tbsp freshly chopped parsley
• Salt
• nutmeg
• 2 tbsp clarified butter
• 4 duck breast fillets (≈180 g each)
• Salt
• pepper (ground)
• 1 onion
• 600 g Hokkaido pumpkin flesh
• 2 tbsp butter
• 100 ml poultry stock
• 75 ml dry white wine
• Salt
• pepper (ground)
• 150 g sugar snap peas

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes. Peel, press through a potato masher, and let cool. Mix in the egg yolk and enough flour to form a workable dough. Stir in parsley and season with salt and nutmeg. Shape into a roll about 5 cm in diameter, cover, and rest.

2. 2.

   Preheat the oven to 140°C (275°F) with both top and bottom heat.

3. 3.

   Rinse the duck breasts, pat dry, and score the skin in a diamond pattern. Season with salt and pepper. Brown on the skin side for about 5 minutes in a hot pan until golden brown. Flip and sear the meat side briefly. Place on a rack over a fat pan in the oven and cook for 20–25 minutes to medium-rare.

4. 4.

   Peel and finely dice the onion. Dice the pumpkin and sauté with the onions in butter for 4–5 minutes until lightly golden. Deglaze with stock and wine, season with salt and pepper, cover, and simmer gently for about 20 minutes. Add sugar snap peas during the last 5 minutes.

5. 5.

   Slice the potato roll into ~1 cm thick rounds and pan-fry each side in clarified butter for 4–5 minutes until golden brown.

6. 6.

   Taste the pumpkin mixture and plate with the potato rounds. Slice the duck, arrange on top, and serve.