Duck Breast: Chef Franco’s Must-Try Recipe for Home Dining!

If there’s one dish that consistently ignites my cravings, it’s the mouth-watering duck breast, prepared using Franco’s cherished recipe. Known for its exquisite taste and mouthwatering lightness, this dish is one I tend to recommend to friends a lot. Especially if you’re looking to fix a dinner that’s packed with vitamins and iron. And yes, if you didn’t know, duck breast beats chicken in health benefits when it comes to the “chicken or duck? ” question. Packed with protein, iron, and essential vitamins, duck meat is also known to have a unique flavour profile making it a more interesting choice for a meal. 

So, don’t miss the chance to try this recipe at home. Use it as an excuse to surprise your family and friends. Maybe even host a party? After all, who can resist the allure of a quack-tastic feast?

Ingredients You’ll need (2 portions)

2 duck breasts (180g each)

For the Pumpkin Puree

300g butternut squash

10g fresh ginger

30g butter

20g single cream

Salt to taste

For the Cooked Beetroot

Pre-cooked beetroot 

Butter for pan roasting

1 clove of garlic, crushed

Salt to taste

Fresh rosemary

Cooking Method

Pumpkin Purée Preparation

   Peel and cube the butternut squash.

   Cook in salted water until soft.

   Once cooked, drain and mash with a fork.

   Add butter and whisk until fully incorporated.

   Season with salt to taste.

Beetroot Preparation

   Slice the pre-cooked beetroot to 1.5 cm thickness.

   In a pan, melt some butter and roast the beetroot slices, ensuring all sides are cooked.

   Once roasted, set aside.

Duck Breast Preparation

   Preheat your oven to 180°C (356°F).

   As the oven heats up, heat a separate pan. Once hot, place the duck breasts skin-side down.

   Cook until the skin turns a golden brown, then flip and cook the other side for 2 minutes.

   Transfer the duck breasts to a baking tray and place in the preheated oven. Roast for 6-8 minutes.

Butter Sauce

   On the stove, melt some butter on the pan and add crushed garlic and fresh rosemary for extra flavouring.

Finishing the Duck

   Remove the duck breasts from the oven.

 Baste the duck breasts with the butter sauce for 2 minutes.

Leave them to rest for a few minutes.

Serve

  Slice the rested duck breasts.

  On each plate, serve the slices with the pumpkin purée and roasted beetroot.

Buon Appetito!