Duck breast with butternut puree and gravy
- 1½ lbs 650 g duck breastduck breasts
- 1 1 chicken bouillon cubechicken bouillon cubes
- 1 cup 225 ml water
- 1½ tsp 1½ tsp arrowroot powder
- 2 tbsp 2 tbsp butter
- salt and pepper
- 5 oz. 150 g kale (optional)
- 1 lb 450 g butternut squash
- 3 oz. 75 g butter
- ½ tbsp ½ tbsp cider vinegar or freshly squeezed lemon juice (optional)
- salt and pepper
- 2 oz. 60 g kale
- 1 tsp 1 tsp olive oil
- Preheat the oven to 300°F (150°C).
- Score the fat of the duck breasts in a square pattern with a knife. Salt generously. Put the duck breasts in a dry and hot skillet, skin side down. Fry for 3-4 minutes, then flip and fry the other side for another 3-4 minutes.
- Transfer the breasts to a roasting tin and roast in the oven for 20 minutes until the inner temperature is 150-160°F (65-70°C). Remove and let rest under aluminium foil for 10 minutes before cutting. Save the juices for the gravy.
- Peel and scrape the flesh of the pumpkin and cut into 1 x 1 inch (3 x 3 cm) pieces. Cook the pumpkin in lightly salted water for 20 minutes until soft. Drain thoroughly.
- Sauté the butter in a frying pan until it is golden brown and has a nutty smell.
- Mix into a smooth puree in a food processor or blender. Add browned butter and combine well. Season with salt, pepper and possibly some vinegar or freshly squeezed lemon juice.
- In a saucepan, boil the cooking juices, water and crumbled chicken bouillon cube — start with a half. Lower the heat and let simmer.
- Add the arrowroot powder diluted with some water and allow the gravy to thicken while stirring continuously. Don't cook for too long, once it gets thick, remove from the heat. Add the butter and stir until melted.
- Add kale on a baking sheet with parchment paper and drizzle with olive oil and salt.
- Roast in the oven for about 10 minutes or until the chips get crispy. Turn them around a few times so they get evenly dried and crisp. Keep an eye on them towards the end so they don't get burnt.
- Serve the sliced duck breast with butternut puree, gravy and kale chips.
Duck has a dark and tasty meat that is easy to prepare. Use a meat thermometer to make sure to get it just the way you want it. Aim for about 140°F (60°C) for medium and 155°F (68°F) for well-done.
If you can't find or don't like pumpkin, you can serve the duck breast with butter-fried spinach or freshly cooked green beans.
Butternut squash is reminiscent of pumpkin in taste and it's easier to get. However, it contains more carbs than pumpkin, about 12 g / 100 g instead of 7 g / 100 g.