Duck breast with honey and pumpkin purée

The intense flavors of a beautiful duck breast take on a new dimension when combined with the sweetness of honey. Accompanied by pumpkin puree for delicacy and autumnal tone, this is a perfect wine pairing to pair with our Gigondas les Sources de Montmirail and its aromas of black fruits and spices.

It’s time to cook!
For 4 people, you will need:
– 2 duck breasts
– 1 pumpkin weighing approximately 2 kg
– 2 carrots
– 3 medium potatoes
– 1 onion
– 30 cl of milk
– 30 cl of water
– 1 tablespoon of honey
– fleur de sel and pepper

Peel the carrots, potatoes, onions and pumpkin, then cut them into large pieces. Chop the onion.
In a large casserole dish, heat 2 tablespoons of olive oil and add the chopped onion.
Melt 5 minutes, stirring, until the onion turns slightly orange. Add salt and pepper.
Add the potatoes, carrots, pumpkin, milk and water.
Cover the casserole dish and cook for about 1 hour. Mix and adjust the seasoning to taste.

SECOND, for the duck breasts, allow about 15 minutes between preparation and cooking:
Crisscross the duck breasts and cook them skin side down over medium heat in a non-stick pan or on a plancha.
As soon as the skin is golden brown, degrease the pan then return to cooking on the flesh side.
After 2 minutes turn off the heat, cover and let stand for 15 minutes.
After 15 minutes, put the breast on the skin for 2 minutes to heat my meat then take the breasts out of the pan and slice them.
Heat the pan with the cooking juices from the duck breasts and deglaze with the honey.
Make a quick round trip of your slices of duck breast in the pan, then put the rest of the sauce aside.

All you have to do is prepare your plates and top with the cooking juices.
Enjoy your lunch !