Magret Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Squash Puree

   Preheat the oven to 400°F (200°C). Cut the autumn squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Scoop out the flesh and blend it with a tablespoon of olive oil, salt, and pepper until smooth. Set aside.

2. 2

   Cook the Carrots

   Peel and slice the carrots. In a pot, bring salted water to boil and cook the carrots for about 10 minutes or until tender. Drain and toss with a teaspoon of olive oil, salt, and black pepper.

3. 3

   Prepare the Miso Farro

   In a saucepan, combine the farro and vegetable broth, bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Once cooked, stir in the miso paste and honey until well combined.

4. 4

   Make the Golden Raisin Mostarda

   In a small saucepan, combine golden raisins with a splash of water and simmer until they plump up. Stir in honey and let it reduce slightly to create a syrupy consistency.

5. 5

   Cook the Duck Breast

   Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper. In a cold skillet, place the duck breast skin-side down and cook over medium heat until the skin is crispy (about 6-8 minutes). Flip and cook for another 4-5 minutes until the meat is medium-rare. Let rest for a few minutes before slicing.

6. 6

   Plate the Dish

   On each plate, create a bed of autumn squash puree, place sliced duck breast on top, add the carrots on the side, and finish with a scoop of miso farro. Drizzle with the golden raisin mostarda.