Roasted Duck Breast with Pumpkin Cream and Liquorice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the pumpkin by removing skin and seeds, then cut into cubes. Cook gently with olive oil, vegetable broth, and bay leaves, covered, until soft. Add liquid if needed and stir, smashing until smooth.

Step 2

Score the skin of the duck breast. Place it skin-side down in a pan with butter and cook on medium-low heat until the fat renders and the skin is well browned. Turn and cook briefly on the other side.

Step 3

Deglaze the pan with white wine and let it reduce. Season with salt and pepper and remove from heat when cooked to your liking.

Step 4

Slice the duck breast. Spread pumpkin cream on the plate, place the duck on top, and finish with a light sprinkle of liquorice powder.