A beautiful combination of autumnal produce and spices to counter the power of duck.
For duck breasts, it's very important to make a grid pattern before cooking, i.e. incise the skin crosswise with a knife (but only on the skin side and without cutting into the flesh). This will help the fat to melt as much as possible during coloring, allowing the heat to penetrate and the skin to crisp up. Don't hesitate to take your time with this step: the skin should be perfectly and evenly browned.
- Chef Julian
Panicaut oyster mushrooms
|Brown stock powder
|A few leaves
Using the tip of a sharp knife, score the skin of the duck breast without cutting into the flesh.
Combine the Honey and spices in a bowl and brush over skin with half of this mixture.
Season with salt and pepper and marinate on a plate.
Prepare the vegetables.
Cut the pumpkin into quarters, removing the seeds with a tablespoon.
Taillez the oyster mushrooms in half and square them like the duck breast.
Cut the potatoes lengthwise.
Place all the vegetables in a dish and brush with the remaining spice mixture.
In a large, fat-free frying pan over medium heat, brown the duck breasts on the skin side, starting cold.
Turn them over when the skin is golden and brown the other side for about 5 minutes.
Ideally, place on a wire rack and leave to rest.
Leave the pan with the fat on over medium heat.
Preheat oven to 170°C.
In the same pan, brown the squash quarters, oyster mushrooms and potatoes in succession.
Place them on an ovenproof tray and bake in the oven for around twenty minutes, until melted.
Meanwhile, in a small saucepan, prepare the sauce by dissolving the brown stock powder in a little water as indicated on the packet, then bring to the boil.
Add the remaining 4 fresh figs, quartered, and blend until smooth.
Reheat the duck breasts directly in the oven for 6 minutes.
Cut the duck breasts in half, place one half on each plate, garnish with vegetables, wedges of fresh figs, and finish with the hot sauce.
Garnish with a sprig of thyme and flat-leaf parsley.
And there you go, telling us all about it!