Truffled Pumpkin Purée with Duck Breast
Ingredients for 4 servings:
- For the pumpkin purée:
- 2 medium Hokkaido pumpkins
- 1–2 cloves of garlic
- 1 small piece of ginger (about 2–3 cm)
-
"Truffle Shuffle" by Rock'n'Rubs - Salt
- Pumpkin seeds
- For the duck breast:
- 2 duck breasts
- Salt & pepper
-
"Gans N'Roses" by Rock'n'Rubs - 1 clove of garlic
- 1 small piece of ginger
Preparation
Pumpkin Purée
- 1
Prepare the pumpkin
The Hokkaido pumpkin is halved, seeded, and cut into large pieces with the skin on.
- 2
Cooking Pumpkin
Place the pieces in a pot, cover them with just enough water, and simmer for 15–20 minutes until tender.
- 3
Drain & infuse with flavor
Drain the cooking water, leaving a small amount in the pot. Add finely grated garlic and ginger to the hot pumpkin.
- 4
Blend & season to taste
Everything is blended or mashed until smooth and seasoned with "Truffel Shuffle." For extra creaminess, you can optionally add a bit of cooking water, butter, or oil. Keep the purée warm.
Duck Breast
- 5
Prep
Score the duck skin in a diamond pattern, being careful not to cut into the meat. Season the meat side with "Gans N'Roses".
- 6
Sauté in the pan
Place the duck breast skin-side down in a cold pan and heat it slowly to allow the fat to render.
- 7
Fry until crispy
Over medium heat, cook the skin side for 6–8 minutes until golden brown and crispy.
- 8
Let it finish cooking in the oven
Roast the duck breast in the oven at 160°C for another 8–10 minutes (medium rare: 70–75°C). Then let it rest for 5 minutes before slicing.
Plating
- 9
Spread the purée
Spread a thin layer of pumpkin purée on the plate.
- 10
Plate the duck breast
Slice the duck breast and arrange it on or next to the purée.
- 11
Optional: add your own twist
Sprinkle with pumpkin seeds and a drizzle of pumpkin seed oil.
