Duck with Pumpkin Mash is comfort food dressed up just enough to make any evening feel a bit special. It’s one of those meals that looks impressive when carried to the table, yet its heart is rooted in simple, homely cooking. Pan-fried duck breasts, a glossy jus, bright peas and carrots, and the softest, creamiest pumpkin mash shaped into a neat little cylinder—it’s a plate that brings warmth and elegance together beautifully.
The star of the show, of course, is the duck. There’s something wonderfully satisfying about cooking duck at home. The moment the skin hits the pan and begins to crisp, the kitchen fills with that unmistakable aroma—rich, slightly sweet, and deeply comforting. Duck has a presence about it; even a simple preparation feels indulgent. Pan-frying it keeps everything straightforward. You get that lovely golden crust on the outside while the inside remains tender, rosy, and full of flavour.
The jus adds another layer of delight. For many home cooks, making a jus feels like stepping briefly into restaurant territory, but it doesn’t need to be complicated. The beauty of a good jus lies in working with what the pan already gives you. Those browned bits, that little pool of duck fat, the savoury foundation you didn’t even have to try for—it all creates a base that turns into something glossy and rich enough to drizzle over the duck like liquid velvet. Pouring it around the plate rather than over the top lets the skin stay crisp, and honestly, that crispness is too precious to hide.
To brighten the richness of the duck and the jus, peas and carrots are the perfect partners. They bring that fresh, sweet pop of flavour that makes every bite feel balanced. I love how the peas stay vibrant and slightly firm, little green bursts against the deeper tones of the duck. Carrots, meanwhile, offer gentle sweetness and a soft earthiness. When the two are served together on the plate, they add colour and charm—like classic comforts that politely support the duck without trying to steal the spotlight.
But the real surprise on this plate—the bit that makes guests pause and say, “Ooh, what’s that?”—is the pumpkin mash. It’s not your everyday mash potato. This one is smoother, softer, and beautifully mellow thanks to the pumpkin folded into it. The natural sweetness of the pumpkin blends perfectly with the creamy potato, creating a mash that feels both familiar and new. Shaping it into a tidy cylinder gives it just enough sophistication to make the dish feel restaurant-worthy, yet the flavour remains as homely as something you’d stir together on a peaceful Sunday afternoon.
There’s something truly lovely about how all the elements work together. The duck brings richness, the jus adds depth, the vegetables lift the plate with their freshness, and the pumpkin mash ties everything together with warmth and comfort. It’s a dish that feels grounded but thoughtful, indulgent but not heavy. And best of all, it’s the sort of meal that encourages you to slow down and savour each component.
Whether you prepare this for a quiet night in or to impress someone across the dinner table, Duck with Pumpkin Mash is one of those dishes that rewards you with more than just a good meal—it offers a moment of calm, a touch of elegance, and a cosy sense of satisfaction that lingers long after the last bite.
Duck with Pumpkin Mash
Ingredients
For the Duck:
- 4 large duck breasts skin on
- salt to taste
- black pepper
- tbsp vegetable oil
The Jus:
- 1 small shallot finely chopped
- 1 clove garlic crushed
- 150 ml chicken stock
- 100 ml red wine
- 1 tsp balsamic vinegar
- 1 tsp butter
The Pumpkin Mash:
Instructions
Prepare the Pumpkin Mash:
- Bring a large pot of salted water to the boil.
- Add the potatoes and pumpkin together, cooking for 15–18 minutes or until completely soft.600 g potatoes, 300 g pumpkin
- Drain well, then return to the pot and allow the steam to escape for a minute.
- Add the butter, a splash of milk, and season with salt and pepper.40 g butter, 1 splash milk, salt, pepper
- Mash until smooth and creamy.
- To create the cylinder shape, press the mash into a metal food ring, smoothing the top, and set aside until serving.
Cook the Duck:
- Pat the duck breasts dry and score the skin in a criss-cross pattern.4 large duck breasts
- Season generously with salt and pepper.salt, black pepper
- Place a frying pan over medium heat and add the oil.tbsp vegetable oil
- Lay the duck breasts skin-side down and cook for 6–8 minutes, allowing the fat to render and the skin to crisp.
- Flip the duck and cook for another 4–5 minutes for medium doneness.
- Remove from the pan and let the duck rest for 5 minutes.
Make the Jus:
- Pour off excess duck fat, leaving about a teaspoon in the pan.
- Add the chopped shallot and cook gently for 1–2 minutes.1 small shallot
- Stir in the garlic, then pour in the red wine and allow it to reduce by half.1 clove garlic, 100 ml red wine
- Add the chicken stock and simmer until the sauce thickens slightly.150 ml chicken stock
- Stir in the balsamic vinegar, then finish with a small knob of butter for gloss.1 tsp balsamic vinegar, 1 tsp butter
- Strain if desired, and keep warm.
Cook the Vegetables:
- Steam or boil the carrots for 6–8 minutes until tender.3 medium carrots
- Cook the peas briefly in boiling water for 2–3 minutes.200 g peas
- Toss both with a little butter, salt, and pepper before serving.salt, pepper, 1 tsp butter
Assembly:
- Place the cylinder of pumpkin mash onto each plate and lift the ring away.
- Slice each duck breast and arrange beside the mash.
- Spoon the glossy jus around the duck, keeping the skin crisp.
- Add the peas and carrots to complete the plate.
- Serve the Duck with Pumpkin Mash immediately and enjoy a comforting yet elegant dinner.
21 comments
The dish looked beautiful on the plate, but I found the jus a little too strong for my taste.
The presentation was lovely, although shaping the mash into a cylinder was a bit fiddly.
Simply out, perfect. The flavour and textures mix is amazing.
Rich, tender, and satisfying—exactly the sort of dish I’d happily serve guests.
Loved the colours and freshness from the peas and carrots—very well balanced.
Great dish, though I think it would be even better with a touch more seasoning in the mash.
Tasty overall, though I felt the carrots could have used a bit more seasoning.
Nice flavours, but the jus was slightly thin compared to what I expected.
The pumpkin mash was the highlight for me; so smooth and subtly sweet.
Enjoyable meal but a bit more pumpkin flavour in the mash would have made it perfect.
The jus brought everything together wonderfully and tasted amazing.
Beautiful textures, especially the mash, though my duck came out slightly overdone.
Really enjoyed this but thought the portion size was a bit small.
Good overall, but I found the duck slightly too fatty for my liking even after crisping.
The combination of duck and pumpkin mash was surprisingly perfect.
Absolutely delicious—restaurant quality but still comforting and homely.
good
A brilliant dinner dish that felt both elegant and hearty.
Loved the rich flavour of the duck and how well it paired with the creamy pumpkin mash.
One of the best duck dishes I’ve had—full of depth and comfort.
Perfectly cooked duck with crispy skin—couldn’t ask for more.