Pumpkin Rice with Duck Breast
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large duck breast (approx. 450 g)
- 1 pinch (s) pepper, coarser
- 125 g brown rice or basmati rice
- 400 g pumpkin meat (e.. Hokaido)
- 1 medium zucchini
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bell pepper (s), yellow
- 75 g tomato (s), dried in oil
- 1 onion (s), red
- 8 sage leaves
- 1 clove garlic
- 1 handful basil
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into fine wedges. Cut zucchini and bell pepper into small cubes, sundried tomatoes, onion and sage into fine strips. Dice the garlic very finely.
- Cut the skin of the duck breast into a diamond shape and pepper. Heat a pan without added fat over medium heat. Add the duck breast skin down (now also sprinkle the other side with pepper) and fry on each side for 5 minutes until golden brown.
- Preheat the oven to 170 ° C top / bottom heat and warm a casserole dish in it.
- Put rice in a saucepan with salted water, bring to the boil and finish cooking on reduced heat (simmer).
- Put the duck breast in a baking dish and season with salt.
- Remove up to 2 tablespoons of the leaked fat from the pan and use it for other dishes if necessary. Sweat the onion and garlic in the duck fat. Add the pumpkin vegetables and sauté for about 5 minutes over medium heat. Just before the end of the 5 minutes, add the remaining vegetables and sage, deglaze with 1/2 cup of water and cook for another 5 minutes. Fold in rice and season with salt and pepper.
- Cut the duck breast into 1/2 cm wide strips and arrange on the plates, sprinkle the pumpkin rice with basil.
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