Wild duck with plum port sauce

For the wild duck:

• 4 wild duck breasts
• Salt and pepper to taste
• olive oil
• 1 clove garlic, crushed
• 2 sprigs of fresh thyme
  
  

For the pumpkin puree:

• 500 g pumpkin, peeled and diced
• 2 tablespoons (vegetable) butter
• 1/4 cup (vegetable) milk
• Salt and pepper to taste
• A pinch of nutmeg
  
  

For the fried parsnips:

• 2 parsnips, peeled and thinly sliced
• Vegetable oil for frying
• Salt to taste
  
  

For the port plum sauce:

• 1 cup red port wine
• 4 plums (from a jar)
• 2 sprigs of thyme
• 200 ml game stock
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
  
  

Preparation method

1. Start with the pumpkin puree: Boil the pumpkin cubes in lightly salted water until tender. Drain and puree the pumpkin with butter and milk until smooth. Season with salt, pepper, and nutmeg.
   
   

2. While the pumpkin is cooking, cook the wild duck: Season the duck breasts on both sides with salt and pepper. Heat the olive oil in a skillet over medium heat. Add the crushed garlic and thyme. Place the duck breasts skin-side down in the pan and cook for 2 minutes on each side, depending on your desired doneness. Remove the duck from the pan and let it rest.

3. For the fried parsnips: Heat vegetable oil in a deep pan to 180°C (350°F). Fry the parsnip strips in small batches until golden brown and crispy. Drain on paper towels and season with salt.

4. For the port plum sauce: Pour the red port wine and game stock into a saucepan and bring to a boil. Add the plums and balsamic vinegar. Simmer until the sauce thickens, stirring frequently. Strain out the thyme and purée the sauce briefly. Season with salt and pepper.

5. Slice the wild duck and place them on a bed of pumpkin purée. Garnish with the fried parsnip strips and spoon the port plum sauce over the duck. Serve immediately and enjoy this delicious dish!