Roast Duck with Pumpkin Puree & Pear Salad
- Milk
What a treat! We are so excited to feature this rich duck breast. Duck loves a sweet companion, and it’s going to tingle your tastebuds as you bite into its crispy skin with a smooth pumpkin puree. The light, classic combination of bitter rocket, mellow pear and Parmesan cuts through the richness as well, giving you a dinner that’s sure to leave you feeling fancy.
Ingredients
1 portion
pumpkin
⅔ bag
rocket leaves
½
pear
½ block
Parmesan cheese
(Contains: Milk;)
2 fillet
duck breast
Not included in your delivery
1 tbs
olive oil
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel and coarsely chop the pumpkin into small chunks. Core and slice the pear, and flake the Parmesan cheese.
Toss the pumpkin in half of the olive oil with salt and pepper. Place in a single layer on a lined oven tray. Cook in the oven for 25 minutes or until tender. Transfer to a bowl and mash well with a fork or potato masher. Season to taste with salt and pepper.
Meanwhile, combine the rocket leaves, pear, and Parmesan cheese in a medium bowl. Drizzle with the remaining olive oil and the balsamic vinegar. Set aside.
Heat an ovenproof frying pan over a medium heat. Pat the duck breasts dry with paper towel, lightly score the skin in a crisscross pattern and lightly season the skin with salt. Place in the heated frying pan skin side down for 3-4 minutes or until the skin is golden (you don’t need to add any oil). Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes or until cooked to your liking (duck breast can be served pink). Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle.
To serve, divide the pumpkin puree between plates. Top with the sliced duck breast and the rocket pear salad.
