Duck breast with pumpkin and figs

This elegant dish, featuring succulent duck breast, a sweet-and-savory fig sauce, creamy mashed potatoes, and roasted pumpkin, is perfect for special occasions. The combination of tender meat, the rich sauce, and the caramelized pumpkin gives every bite a luxurious, deep flavor experience. At De Predetarian, we create this dish with love for luxurious dinners where refinement and simplicity meet. Perfect for when you really want to make a splash!

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 40 minutes

Ingredients :

• 4 duck breast fillets
• 4 fresh figs, chopped
• 250 ml game stock
• 2 tbsp balsamic vinegar
• 1 tbsp vegetable butter
• 4 medium potatoes, peeled and cut into pieces
• 50 ml vegetable milk
• 1 tbsp vegetable butter (for the puree)
• 400 g pumpkin, diced
• Salt and pepper to taste
• Olive oil for baking and roasting
  
  

Instructions :

1. Prepare the mashed potatoes :
   Boil the potatoes in salted water for 15-20 minutes, or until tender. Drain and mash with plant-based milk and butter. Season with salt and pepper and set aside.

2. Roast the pumpkin :
   Preheat the oven to 200°C (400°F). Place the pumpkin cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.

3. Fry the duck breast :
   Score the fat of the duck breast fillets crosswise. Heat a frying pan without oil over medium heat and place the duck breasts fat-side down. Cook for 5-6 minutes, or until the fat is golden brown and crispy. Flip and cook for another 3-4 minutes for a pink center. Remove the duck breasts from the pan, cover loosely with foil, and let rest for 5 minutes.

4. Make the fig sauce :
   Drain the excess fat from the pan, leaving a small amount. Add the fig pieces and cook for 2 minutes. Deglaze with the balsamic vinegar and reduce for 1 minute. Add the game stock and simmer gently for 5-7 minutes, or until slightly thickened. Stir in the plant-based butter for extra shine and creaminess.

5. Serve :
   Slice the duck breast thinly. Divide the mashed potatoes and roasted pumpkin among plates. Arrange the duck breast slices on top and spoon the fig sauce over them. Garnish with additional fresh figs or herbs as desired.