Duck Breast with Nutmeg Pumpkin and Honey Coriander Sauce : > and Potato Blini

1 hour, elaborate For the sauce:

In a frying pan, lightly toast coriander seeds, then pour Madeira and red wine, reduce by half. Add poultry stock and reduce again. Season with salt, pepper and honey. Strain and mix in the ice-cold butter. Finally, season the sauce with chopped coriander greens.

Lightly score the duck breasts on the skin side, season with salt, season with pepper. Heat olive oil in a frying pan and sear the duck breasts in it. Cook on the skin side for about 5-7 minutes at 170 degrees in the oven. Remove the duck breast from the frying pan (so that the skin side remains crispy) and rest in a warm place.

For the nutmeg pumpkin:

Lightly sauté the streaky, sliced pumpkin vegetables in oil in a frying pan, season with the spices, and at the end likewise with a splash of white wine vinegar. Before serving, bind (assemble) with a few pieces of ice-cold butter.

For the blini:

Make the peeled potatoes and steam them well. Press through the potato press, gradually fold in the other ingredients and season. Form small blini from the mixture. Bake the blini in a teflon pan with little fat.

Arrange duck breast with honey-coriander sauce on plates, bring to table with nutmeg squash and potato blini.

Drink:

Our tip: Use high quality red wine for an extra fine taste!

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