Main · Season 7

Duck Breast with Pumpkin Puree, Orange Carrots

Name: Duck Breast with Pumpkin Puree, Orange Carrots
Yield: 4
Ingredients: 250g duck bones; 1 brown onion, roughly chopped; 1 leek, roughly chopped; 3 cloves garlic, crushed; 1 carrot, roughly chopped; 3 star anise; 4 cinnamon sticks; 30ml sherry; 30ml Cointreau; 250ml veal stock and 250ml duck stock, combined; 4 bay leaves; 3 tbsp butter; 80ml cream; 250ml verjuice; 2 radishes, thinly sliced; 13 baby carrots; 400g pumpkin, peeled and finely diced; 30ml blood orange juice; 200ml carrot juice (juice from 600g carrots); 100ml orange juice (juice of 1 orange); 4 duck breasts, skin scored; 4 sprigs mint, to garnish; salt and pepper, to taste

Jessie Spiby

Contestant · 04 Jun 2015

View full method on 10 Play ↗ Open in The Pass

Serves

Component

Ingredients

Season

Ingredients

250gduck bones

1brown onion, roughly chopped

1leek, roughly chopped

3cloves garlic, crushed

1carrot, roughly chopped

3star anise

4cinnamon sticks

30mlsherry

30mlCointreau

250mlveal stock and 250ml duck stock, combined

4bay leaves

3 tbspbutter

80mlcream

250mlverjuice

2radishes, thinly sliced

13baby carrots

400gpumpkin, peeled and finely diced

30mlblood orange juice

200mlcarrot juice (juice from 600g carrots)

100mlorange juice (juice of 1 orange)

4duck breasts, skin scored

4sprigs mint, to garnish

salt and pepper, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

DuckCreamButterCarrotGarlicPepperOnionSaltCinnamonPumpkinMintleekBlood OrangeVerjuiceBay LeafSherryStar AniseRadishVeal StockLiqueurDinner

Recipe by Jessie Spiby, Season 7. Originally published by Network 10 on 04 Jun 2015.

Original on 10 Play ↗