Pan-Seared Duck Breast with Roasted Pumpkin and Sautéed Red Cabbage
Succulent pan-seared duck breast with crispy skin, paired with sweet roasted pumpkin cubes and vibrant, lightly sautéed red cabbage for a balanced and flavorful meal.
Ingredients
- Onion30 g
- Olive oil8 ml
- Apple cider vinegar5 ml
- Salt1.5 g
- Black pepper0.5 g
- Duck breast200 g
- Pumpkin200 g
- Red cabbage150 g
- Thyme1 g
Instructions
- 1Step 1
Preheat oven or air fryer to 200°C. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper. (2 minutes)
- 2Step 2
Peel and cube the pumpkin into 1-2 cm pieces. Thinly slice the red cabbage and onion. (3 minutes)
- 3Step 3
Place pumpkin cubes on a small baking sheet, drizzle with 5 ml olive oil, season with salt and thyme. Roast in the preheated oven or air fryer for 8 minutes, or until tender and lightly browned. (8 minutes cook time, simultaneous)
- 4Step 4
While pumpkin roasts, place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium-high and render fat for 6 minutes, until skin is golden brown and crispy. (6 minutes cook time, simultaneous)
- 5Step 5
Flip duck breasts and cook for 2 minutes on the meat side for medium-rare, or longer to desired doneness. Remove duck from skillet, let rest for 3 minutes before slicing. (2 minutes cook time)
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