Crispy Duck with Rose Blush Pumpkin Fudge

Clean the duck breast by cutting of the excesses skin and fat.

Score the duck skin with a sharp knife (careful to not cut into the flesh).

Make sure the duck breast is on temperature prior to cooking.

Season (with salt & pepper) the duck breast on the meat side not on the skin side. (make sure the skin is dried).

Start cooking with no oil on medium/high heat, skin side down. (the fat from the duck breast will cook in its own fat).

Cook to a golden crispy color.

Once to prefered color, turn duck to its meat side and cook for about 1-2min.

Take out the duck and allow to rest for 5 min before cutting.

Season the skin with salt & pepper.

Depending onthe side of the duck breast, you need a core temperature of 55ºC/131ºF.

Heat the oil to 50ºC/122ºF. Add herbs. And allow to infuse for 1 hour.

Peel the carrots (leaving the green part on it for presentation).

Cut pumpkin into slices of 0,5 cm thick and cut with 2cm round cutters.

Blanch the vegetables shortly (al dente).

Cool down in ice bath to stop the cooking process.

Take out of ice bath and place in separate containers.

Pour herb oil over the top of each type of vegetable to infuse.

Cut and use when needed.

Torch the pumpkin slightly create some color and roasted flavor.

Once all components are made.

Slice the length of the purple carrot and keep them in ice water to curl and crisp up.

Start with placing the infused carrots onto the plate.

Place one pumpkin disc at the top left side.

Right underneath add a quenelle of rose blush pumpkin fudge.

Place two round of the purple carrots playfully around the plate.

Add one mini carrot above.

Add garnish decoratively over the plate (fresh purple garnish & beet cress.

Place the sliced duck breast (skin side up) on the right side of the vegetables.

Dust lightly the duck with deZaan Rose Blush cocoa powder.

Finish with sea salt and serve with duck sauce on the side.