Garlic Sauce with Chestnuts

Duck Breast with Gingerbread Spice, Grape and Chestnut Sauce and Pumpkin Swirls

Описание:

Ingredients:
DUCK BREASTS:
3 duck breasts (about 380g each)
5 tablespoons pomegranate molasses
2 tablespoons gingerbread spice mix (mixed spice)
½ teaspoon ground black pepper
½ teaspoon ground coriander seeds
PUMPKIN SWIRLS:
1 small orange pumpkin
5 tablespoons olove oil
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon sesame seeds
¼ teaspoon sumac
½ teaspoon fresh thyme leaves
Grated rind of 1 lemon
½ teaspoon salt
Ground black pepper
GRAPE & CHESTNUT SAUCE:
1 tablespoon olive oil
1 finely chopped shallot
150ml vegetable stock
1 - 2 tablespoons pomegranate molasses (to taste)
0.1g saffron
1 tablespoon butter
125g seedless green grapes
Ground salt and pepper to taste


Method:
1. Preheat Neff VarioSteam oven to 180°C on CircoTherm setting. Score the fatty side of the duck breast in a criss-cross pattern. Stir the gingerbread spice mix into the molasses. Place a wire rack on top of a baking tray and put the duck breasts on the rack with the fatty side facing upwards. Coat the fatty side with the molasses. Season with pepper and coriander seeds and place in the refrigerator.
2. Coat all holes of a six-hole muffin tray with olive oil. Cut the pumpkin into quarters, remove seeds and peel. Slice the flesh (there should be approx. 400g) into fine strips with a vegetable peeler. Put the pumpkin slices into a bowl and mix them with the remaining ingredients. Season with black pepper. Fill up the holes of the muffin tray with the mixture.
3. Place the pumpkin swirls onto a wire rack on shelf position 1 (lowest shelf position). Insert the baking tray containing the duck breasts into shelf position 4. Cook everything for 20 minutes at high steam intensity.
4. In the meantime, saute the finely chopped shallots in a pot with olive oil. Deglaze with the vegetable stock and simmer for five minutes. Add the chestnuts, the pomegranate molasses, the saffron, butter and halved grapes. Bring the sauce briefly to the boil. Season with salt and pepper.
5. Turn off the steam and set the large grill to 250°C. Bake the duck breast fillets for 4 minutes until the skin is crisp. Salt the duck breasts and leave to cool. Then cut them into slices
6. Remove the pumpkin slices from the muffin tray and place them on pre-warmed plates. Garnish with sesame seeds and chilli flakes. Serve the duck breast slices with the sauce.

You'll Need:

* 1/2 cup olive oil
* 3 cups of peeled boiled chestnuts
* 5 cloves of garlic
* vinegar
* salt

Procedures : It is very important that chestnuts are still warm when starting the preparation. Smash the chestnuts until they become a smooth "pulp". Add the mashed garlic and vinegar, and pour the oil while stiring with a spoon until it becomes a soft spread