Duck fillet with pumpkin sauce and parsley root
Duck fillet with pumpkin sauce and parsley root
ingredients
| 600 g. | KITCHEN me duck fillets with spices |
| 300 g. | Skinless pumpkin |
| According to need | Melted butter |
| 100 ml. | Cream |
| According to taste | Salt |
| Pinch | Chili powder |
| Pinch | Cinnamon |
| Splash | Olive oil |
| 1 tbsp | Poppy seeds |
| 1 | Big parsley root |
| According to taste | Salt |
| According to taste | Ground pepper |
Duck fillet with pumpkin sauce and parsley root
70 min.
2 portions
Preparation
- Cook the duck according to the cooking instructions on the package.
- Cut the pumpkin into small pieces and fry in butter until it is soft. Pour in the cream, and add the spices and orange peel, then cook for a few more minutes. Puree the mixture using a blender, stir in the poppies and sprinkle with salt. Re-heat just before serving.
- Peel the parsley root and cut it into slices lengthwise. Mix the slices with some oil, salt and pepper. Bake up in an oven at 180 °C on a baking tray lined with parchment paper until nicely browned.
- Serve the duck fillet with the pumpkin sauce and the parsley root slices.