Duck Breast with Pumpkin Puree and Wine & Plum Sauce | Penelope Premium Duck
2 duck breasts "Penelope" 120 g Brussels sprouts salt and black pepper to taste For the pumpkin puree: 600 g pumpkin 40 g butter 3 tbsp olive oil 1 tbsp rosemary, finely chopped 1 tsp salt ½ tsp...
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Ingredients
- 2 duck breasts "Penelope"
- 120 g Brussels sprouts
- salt
- black pepper
- 600 g pumpkin
- 40 g butter
- 3 tbsp olive oil
- 1 tbsp rosemary, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp olive oil
- 2 tbsp butter
- 1 shallot
- 200 g fresh plums
- 250 ml red wine
- 150 ml chicken broth
- 2 tbsp honey
- ½ tsp corn starch
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