Duck Breast with Pumpkin Purée, Brussels Sprouts and Red Wine Sauce (Filip Vobořil, Chef Žofín Garden)
9.09.2015Company: Zátiší Group
Try a new recipe full of autumn ingredients.
Ingredients for 4 servings:
1 Hokkaido pumpkin
Pinch of cinnamon
1 tablespoon honey
200 ml red wine
1 carrot
2 shallots
100 ml cooking cream
Salt and fresh ground pepper
500 g Brussels sprouts
100 g butter
500 ml strong beef broth
4 duck breasts (150 g each)
Directions:
- Pre-heat the oven to 160 °C. Peel the pumpkin, remove the seeds and cut the pulp into cubes. Place the cubes on a baking tray, sprinkle with the cinnamon and honey, pour 50 ml of the wine over and cover with aluminium foil. Bake until soft, about 45 minutes.
- Peel and slice the carrot and one shallot and boil them in the cream until soft. Place everything, together with the baked pumpkin, in the blender and blend until you have a smooth purée. Season with salt and pepper.
- Heat half of the butter in a pan. Peel the Brussels sprouts, blanch and drain, then cook in the butter until soft (about 5 minutes). Season with salt and pepper and remove from pan.
- Peel and fine-chop the second shallot. Place one tablespoon of butter into the pan you used for the Brussels sprouts and cook the shallot until translucent. Season with pepper and add the rest of the wine. Simmer until reduced by half. Add the beef broth and simmer until the sauce has thickened. Swirl in the rest of the butter.
- Place another pan over medium-high heat. Cut the duck breast skins in a grid pattern, season with salt and pepper and place breasts skin-down into the pan. Reduce heat and cook until golden brown (about 5 minutes on each side). Remove from the pan and place on a kitchen towel to rest for about 2 minutes. Then slice the breasts, arrange on a dish, pour the warm red-wine sauce over and serve with the pumpkin purée and Brussels sprouts.
