Confit duck breast with pickled grapes & pumpkin puree

Name: Confit duck breast with pickled grapes & pumpkin puree
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 35 min
Yield: 4 Portions
Ingredients: 4 Small duck breasts; 1l Vegetable fat; 3 leaves Bay; 2 sprigs Thyme; 4 Garlic; 100ml White wine Vinegar; 100ml Water; 50g Sugar; 250g Grapes; 1 Shallot; 3 sprigs Tarragon; 1 tbsp. Miso paste, light; 30ml Oil; 30ml Water; 500g Pumpkin, Hokkaido; 400ml Duck stock; 100ml Banyuls (sweet red wine); 30ml Soy sauce

2h 35m
- Préparer 30 min
- Repos 20 min
- Préparer 1h 45m

Recipe for WMF Aromatic cookware

Ingrédients

4 Personnes

4 Small duck breasts
Salt
1 l Vegetable fat
3 leaves Bay
2 sprigs Thyme
4 Garlic
100 ml White wine Vinegar
100 ml Water
50 g Sugar
Salt
250 g Grapes
1 Shallot
3 sprigs Tarragon
1 tbsp. Miso paste, light
30 ml Oil
30 ml Water
500 g Pumpkin, Hokkaido
Water
Salt & pepper
For the Jus:
400 ml Duck stock
100 ml Banyuls (sweet red wine)
30 ml Soy sauce

Preparation

Étape 1

OUR WMF TIP IN ADVANCE: When confiting, the food is usually cooked in flavored fat or oil, allowing it to absorb intense flavors. Spices, herbs, and aromatics such as garlic and citrus peels can be added to the fat, giving the dish a deep and even flavor.

Étape 2

Preheat the oven to 120°C. Salt the duck breasts, place them in the pot, and cover them completely with oil.

Small duck breasts

Salt

l Vegetable fat

Étape 3

Add the bay leaves, thyme, and crushed garlic cloves, and cook in the preheated oven at 120°C for 45 minutes. Remove the pot from the oven and let the duck breasts cool in the oil.

leaves Bay

sprigs Thyme

Garlic

Étape 4

In a pot, heat vinegar, water, sugar, and salt until the sugar is dissolved. Halve the grapes, slice the shallot into strips, and pluck the tarragon leaves. Put everything in a bowl and pour the vinegar-sugar mixture over it.

ml White wine Vinegar

ml Water

g Sugar

Salt

g Grapes

Shallot

sprigs Tarragon

Étape 5

Mix the miso paste with oil and water. Cut the pumpkin into large pieces and mix with the miso marinade. Spread on a baking sheet lined with parchment paper and roast in the oven at 180°C for 30-40 minutes until the pumpkin is soft.

tbsp. Miso paste, light

ml Oil

ml Water

g Pumpkin, Hokkaido

Étape 6

Then, process the pumpkin into a fine puree using a blender. Add a little water if necessary, and season with salt and pepper.

Water

Salt & pepper

Étape 7

For the jus, put duck stock, Banyuls, and soy sauce in a pot and reduce to 100 ml.

ml Duck stock

ml Banyuls (sweet red wine)

ml Soy sauce

Étape 8

Remove the duck from the oil, let it drain, score the skin crosswise, and sear on the skin side for 2 minutes until golden brown. Serve with pumpkin puree, jus, and pickled grapes.