Crispy Duck with Rose Blush Pumpkin Fudge
- 10 Large Duck Breast
- Salt and Pepper
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Clean the duck breast by cutting of the excesses skin and fat.
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Score the duck skin with a sharp knife (careful to not cut into the flesh).
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Make sure the duck breast is on temperature prior to cooking.
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Season (with salt & pepper) the duck breast on the meat side not on the skin side. (make sure the skin is dried).
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Start cooking with no oil on medium/high heat, skin side down. (the fat from the duck breast will cook in its own fat).
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Cook to a golden crispy color.
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Once to prefered color, turn duck to its meat side and cook for about 1-2min.
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Take out the duck and allow to rest for 5 min before cutting.
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Season the skin with salt & pepper.
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Depending onthe side of the duck breast, you need a core temperature of 55ºC/131ºF.
- 500g Pumpkin
- 50g Olive Oil
- To Taste Salt & Pepper
- 10g deZaan Rose Blush cocoa powder
- 350g Cream 35%
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Cut and clean pumpkin.
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Cut into large pieces and season with little olive oil, salt and pepper.
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Spread out on a baking tray with parchment paper.
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Roast at 230ºC/446ºF for about 30min. (until the pumpkin is highly roasted).
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Transfer pumpkin from oven into a food processor. Blend.
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Add cream and Rose Blush. Blend to a smooth paste.
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Taste and season to preference.
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Strain through a fine sifter.
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Reserve in refrigerator until needed.
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Note: warm up desired amount before plating.
- 10g Rosemary
- 10g Thyme
- 250g Sunflower Oil
- To Taste Salt
- 10 Mini Orange Carrots
- 10 Yellow Carrot
- 10 Purple Carrot
- 1 Pumpkin
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Heat the oil to 50ºC/122ºF. Add herbs. And allow to infuse for 1 hour.
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Peel the carrots (leaving the green part on it for presentation).
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Cut pumpkin into slices of 0,5 cm thick and cut with 2cm round cutters.
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Blanch the vegetables shortly (al dente).
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Cool down in ice bath to stop the cooking process.
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Take out of ice bath and place in separate containers.
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Pour herb oil over the top of each type of vegetable to infuse.
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Cut and use when needed.
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Torch the pumpkin slightly create some color and roasted flavor.
- 1000g Veal Stock (jus de veau)(demi-glacé)
- 200g Duck Cut Scraps, Bones etc.
- 1 Onion (cut roughly)
- 2 Garlic Cloves (chopped)
- 5g Fresh Yhyme
- 5g Fresh Rosemary
- Salt / Black Pepper (by taste)
- 8g deZaan Rose Blush cocoa powder
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In a large pot, add some oil. Bring to high heat.
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Add duck scraps and cook to caramelization.
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Add onion, garlic and herbs. Cook until nicely colored.
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Deglaze with the veal stock and reduce on low heat till 50%.
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Strain the sauce through a fine sifter and taste.
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Season with salt & pepper to preference.
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Add deZaan Rose blush cocoa powder and mix thoroughly.
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Once all components are made.
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Slice the length of the purple carrot and keep them in ice water to curl and crisp up.
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Start with placing the infused carrots onto the plate.
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Place one pumpkin disc at the top left side.
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Right underneath add a quenelle of rose blush pumpkin fudge.
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Place two round of the purple carrots playfully around the plate.
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Add one mini carrot above.
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Add garnish decoratively over the plate (fresh purple garnish & beet cress.
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Place the sliced duck breast (skin side up) on the right side of the vegetables.
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Dust lightly the duck with deZaan Rose Blush cocoa powder.
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Finish with sea salt and serve with duck sauce on the side.
