Recipe for Duck Breast, Pumpkin and Pears, Sweet and Sour Sauce

Pumpkin Cream: Sauté a chopped onion with diced pumpkin. Season. Add liquid to cover and let cook for about 15 minutes. Drain. Blend with a touch of cream and season again.

Vegetable flan: Peel the carrots. Cut the carrots and zucchini into rounds. In ramekins, layer the rounds. Beat 2 eggs and 100 mL of cream. Season. Pour into the ramekins. Sprinkle with grated cheese. Bake in the oven at 210°C for 25 minutes in a water bath. Insert a knife to check for doneness.

Pear tartare: Place the hazelnuts in the oven to roast for 15 minutes at 180°C. Let cool. Rub the skins with a cloth and then chop them. Cut the pears into cubes. Finely chop the bunch of parsley. Mix everything together and season.

Sweet and sour sauce: In a saucepan, combine orange juice, sugar, balsamic vinegar, and brown stock. Reduce until it reaches a syrupy texture.

Duck breast: Trim the breasts and score the skin side. Place in a pan to render the fat. Once melted, heat the pan over high heat and brown the breasts on both sides. Cut into 4 lengthwise.

To finish: Plating: First, arrange the pumpkin using a spoon to create lines. Place the vegetable flan in the center. Then, sprinkle with pear tartare topped with the duck breast (two slices per person). Pour the sweet and sour sauce around. A sprig of parsley for decoration 😀 Enjoy your meal!!!