Crispy-skinned duck, velvety pumpkin purée and a glossy berry sauce? Yes please. 🦆✨ This is your sign to level up dinner — minimal fuss, maximum flavour. Save this one for your next date night or when you feel like showing off (just a little).
Ingredients:
- 2 Duck Breast Fillets (skin on)
- Salt Flakes
- Cracked Black Pepper
- 400g Butternut Pumpkin, peeled & cubes
- 2 tbsp Thickened Cream
- 1 tbsp Butter
- 1/2 cup Chicken Stock
- 1/2 cup Frozen Mixed Berries
- 1 tbsp Balsamic Vinegar
- 1-2 tsp Honey, to taste
- Fresh Thyme or Parsley, to serve
Method:
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Pumpkin Purée:
Boil pumpkin in salted water for 12–15 mins until very soft. Drain well. Blend with cream, butter, salt and pepper until silky smooth. Keep warm.
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Score the Duck:
Pat duck skin dry. Score the skin in a crosshatch (don’t cut into the meat). Season generously.
-
Render & Sear:
Place duck skin-side down in a cold pan. Turn heat to medium and cook 6–8 mins until fat renders and skin is deep golden and crispy. Flip and cook 3–4 mins for medium-rare (or to your liking). Rest 5 mins.
-
Berry Sauce:
In the same pan (discard excess fat), add stock, berries, balsamic and honey. Simmer 4–5 mins until glossy and slightly thickened. Season to taste.
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Serve:
Spoon pumpkin purée onto plates, slice duck and arrange on top. Drizzle with berry sauce and scatter with fresh herbs. Done.
Rich, balanced and seriously satisfying — restaurant vibes without leaving home.
Approximate Macros Per Serve:
1/2 Serving (Serves 2)
620kcal
Protein: 38g
Fat: 42g
Carbs: 22g
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