Duck with Pumpkin Mash

Duck with Pumpkin Mash is a comforting yet elegant dish featuring pan-fried duck breasts served with a glossy homemade jus. Soft potato and pumpkin are blended together to create a creamy, flavourful mash shaped into a neat cylinder for a restaurant-style presentation. Paired with peas and carrots, the dish is beautifully balanced, colourful, and truly satisfying.

Duck Pumpkin Mash Recipe - TheRecipe.Website

Prep Time 20

Cook Time 40

Total Time 1

Servings Portions

Ingredients

For the Duck:

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:

600 g potatoes peeled and chopped
300 g pumpkin peeled and chopped
40 g butter
1 splash milk
salt
pepper

The Vegetables:

200 g peas
3 medium carrots peeled and sliced
1 tsp butter
salt
pepper

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.

Nutrition