recipes
Duck breast set on wilted spinach, roasted pumpkin puree and Port cranberry sauce
Ingredients
- 2 duck breast
- 500g spinach
- 100g butter
- 2 spring onions
- 500g pumpkin
- 1 onion
- Fresh thyme
- Olive oil
- Salt and pepper
- 25g Semi dried cranberries
- 1 glass Port wine
Method
Make some slits in the fat of the duck breast and season. Put in a pan and slowly on high heat seal the breast from the fat side first. Continue cooking the duck in the oven to your liking. In same pan add the cranberries. After put the port wine, reduce and finish with a knob of butter. For the puree, cut the pumpkin and onion in small pieces and put in an oven dish. Sprinkle with fresh thyme, olive oil and seasoning. Roast until cooked. Blend in a blender to a smooth puree. Spinach stir fry in a pan with spring onion, butter and seasoning.
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