Roasted duck breast, butternut purée, chestnuts and red port wine sauce

Pre-preparation

• 

  Step 1

  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

• 

  Step 2

  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

• 

  Step 3

  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.

• 

  Step 4

  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.

• 

  Step 5

  Then briefly sear each side of the duck breast over high heat.

• 

  Step 6

  Place them in an ovenproof dish and bake for 6 minutes at 180 degrees Celsius to obtain a pretty pink color.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 6 min

Dressing the plate

• 

  Step 7

  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!