Roasted duck breast, butternut purée, chestnuts and red port wine sauce
Indulge in a culinary delight with our recipe for roasted duck breasts, served with creamy butternut squash purée, chestnuts, and a rich red port sauce. This elegant dish combines tender duck breasts with the silky sweetness of butternut squash, complemented by the earthy flavor of chestnuts and the depth of a red Porto wine sauce. Perfect for a special occasion or a gourmet dinner at home, this recipe will elevate your dining experience.
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Preparation 1 h 00
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Baking 6 min
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Servings 4
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Level Intermédiaire
Ingredients
Roasted duck breast
Pan-fried chestnuts
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Note
The cooking time for duck breasts varies according to their thickness. So don’t hesitate to ask your butcher for recommendations when choosing your cuts.
Tip
Pour un peu plus de saveurs, ajouter une ou deux branches de romarin lors de la cuisson du magret à la poêle.
Pre-requisite recipes
Preparation steps
Pre-preparation
Chestnuts
Roasted duck breast
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 6 min
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Dressing the plate
Your comments
Roasted duck breast, butternut purée, chestnuts and red port wine sauce
Indulge in a culinary delight with our recipe for roasted duck breasts, served with creamy butternut squash purée, chestnuts, and a rich red port sauce. This elegant dish combines tender duck breasts with the silky sweetness of butternut squash, complemented by the earthy flavor of chestnuts and the depth of a red Porto wine sauce. Perfect for a special occasion or a gourmet dinner at home, this recipe will elevate your dining experience.
Note
The cooking time for duck breasts varies according to their thickness. So don’t hesitate to ask your butcher for recommendations when choosing your cuts.
Tip
Pour un peu plus de saveurs, ajouter une ou deux branches de romarin lors de la cuisson du magret à la poêle.
Ingredients
Roasted duck breast
- Duck breast : 800 grams
- Salt : 1 pinch
- Espelette pepper : 1 pinch
- Pepper : 1 pinch
Pan-fried chestnuts
- Chestnuts : 500 grams
- Noisette de beurre : 1 tablespoon
Preparation steps
Pre-preparation
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Prepare the butternut squash purée and red port sauce recipes in advance. They can be made the day before and reheated over a low heat when preparing the duck breasts.
Chestnuts
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Put a knob of butter in a saucepan and fry the chestnuts for ten minutes.
Leave on a low heat until ready to serve.
Roasted duck breast
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Using a knife, score the fat on the duck breast.
Season each side of the duck breast with fleur de sel, a turn of the pepper mill and a pinch of Espelette pepper. -
In a hot frying pan, place the duck breast on the squared side.
Cook for 7 minutes over medium heat, removing excess fat as you go. -
Then briefly sear each side of the duck breast over high heat.
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Place them in an ovenproof dish and bake for 6 minutes at 180 degrees Celsius to obtain a pretty pink color.
- Temperature: 180°C
- Heat: rotary
- Baking time: 6 min
Dressing the plate
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Place a little butternut purée, a few chestnuts and thin slices of duck breast on a plate. Finally, generously coat the duck with the red Porto sauce.
Enjoy your meal!