Summary

Ingredients

• 2 duck breasts, preferably female
• Sea salt and pepper, black from the mill
• sugar
• Rapeseed oil
• 1 piece (s) ginger, about half a thumb in size
• 3 carnation (s)
• 3 juniper berries
• 0.25 stick ¼ cinnamon
• Nutmeg, freshly grated
• Cubeb pepper
• Piment d`Espelette
• 1 tablespoon honey
• 300 ml red wine, dry
• butter
• 1 sprig rosemary
• 1 sprig thyme
• 1 clove garlic

For the vegetables:

• 200 g pumpkin (se), preferably Hokkaido
• sugar
• butter
• 1 clove garlic
• 150 g belua lentils
• 25 grams bacon
• 1 onion (s)
• olive oil
• Salt and pepper, black from the mill
• vinegar

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Instructions

1. Preheat the oven to 100 ° C top / bottom heat.
2. For the spicy duck:
3. Parry the duck breasts and cut off the excess fat. Score the fat side diagonally, taking care not to damage the meat underneath. Season the fat side with salt, the meat side with salt and sugar. Place the duck breasts on the fat side in the cold pan. Fry until the crust is golden brown, then turn on the meat side and fry briefly.
4. Remove the duck breasts, place them on a rack in the oven and fry at 100 ° C for 20 minutes. Then switch it down to 80 ° C and fry for another 10 minutes. Then the meat can stay in the oven at 60 ° C.
5. In the meantime, fry the paring in rapeseed oil, add salt, sugar and pepper. Cut the ginger into small cubes and add. Press the spices on and also briefly toast them. Add the honey, let it caramelize briefly and deglaze everything with the red wine. Let it boil down a little and then strain.
6. Let the sauce reduce further and add the spices to taste. Thicken with cold butter with a hand blender.
7. Heat the butter in a pan, add the rosemary, thyme and a battered clove of garlic. Fry the duck breasts briefly on the fat side and pour melted butter over the meat side. Let rest briefly before cutting.
8. For the lentil and squash vegetables:
9. Cut the pumpkin into very small cubes. They should be as small as the lenses. Salt and sugar the cubes and let the water steep.
10. Strike a clove of garlic and add to the pumpkin cubes with a little butter. Cook the pumpkin al dente over low heat.
11. Boil the beluga lentils in unsalted water until al dente and then strain immediately.
12. In the meantime, finely dice the bacon and onion and sauté in a little olive oil. Add the cooked lentils and season with salt, sugar, black pepper and a mild vinegar. Finally mix in the pumpkin cubes.
13. If you want to prepare the vegetables, you just leave the lentils and the pumpkin separate. Heat the lentils and briefly add the pumpkin cubes at the end. Season again to taste.
14. A celery puree goes very well with it.
15. The lentil and pumpkin vegetables can be prepared 1 to 2 days in advance. The sauce can be made the day before.