John Myers
Contents
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Ingredients
sauce
- 500 g Prunes
- 250 g Gari ginger
- 200 ml Red wine
- 2 tbsp Honey
marinade
- 100 ml Olive oil
- 100 ml Balsamic vinegar
- 1 tsp Cinammon
- 8 Star anise
- 7 Cloves
- 1 tsp Salt
- 1 pinch Pepper
Duck breast on pumpkin ragout
- 5 Duck breast
- 250 g Hokkaido pumpkin
- 1 Parsley root
- 3 tbsp Pine nuts
- 1 shot Pumpkin seed oil
- 1 pinch Sea salt
Instructions
sauce
- For the sauce, boil down the prunes and the gari ginger in the red wine and use a hand blender to make sauce. Add honey to taste.
marinade
- For the marinade, mix all the ingredients together and let them steep. When roasting, brush the duck breasts with it.
duck breast
- Sear the duck breast on the skin side for 5 minutes, then 3 minutes on the other side. Then place in the oven at 120 ° C for 45 minutes. Then brush the skin side with plenty of plum-ginger-honey sauce and add to the hot pan again. Fry for about 1 minute and brush with the marinade again and again.
pumpkin
- Cut the pumpkin into pieces of the same size and fry on the shell side in the pan for 5 to 8 minutes. Then fry the parsley root. Season with sea salt.
- When the pumpkin has cooled, mix everything with the pumpkin oil and the pine nuts and let it steep.
Nutrition
Serving: 100gCalories: 234kcalCarbohydrates: 29.1gProtein: 3.4gFat: 10.2g
