Duck breast in plum-honey-soy glaze with coconut pumpkin puree and crispy kale (fusion) - photo 1
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Duck breast in plum-honey-soy glaze with coconut pumpkin puree and crispy kale (fusion)

Pikantne Main Dishes Fusion cuisine 90 min Medium 7 wyświetleń ~86.01 PLN - (0)
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Description

A seasonal fusion dish that combines Polish flavors of duck and pumpkin with an Asian touch of sweet and savory glaze and a fresh mango-chili accent. Juicy, golden duck breast with a glossy glaze made from plums, honey, and soy sauce served on a smooth puree of roasted pumpkin seasoned with ginger and coconut milk, accompanied by crispy kale leaves. The dish looks stunning due to the contrast of colors (ruby duck, vibrant orange pumpkin, green kale, and bright yellow mango sauce) and combines the creamy texture of the puree with the crunchiness of the toppings. Perfect for autumn or winter dinners, family gatherings, or as a main course for a modern holiday dinner.

Ingredients (20)

Servings:
4
  • Duck breast 4 szt.
  • Dried plums 100 g
  • Honey 50 ml
  • Soy sauce 60 ml
  • Garlic 3 ząbki
  • Fresh ginger 20 g
  • Pumpkin (pulp) 800 g
  • Coconut milk 200 ml
  • Rapeseed oil 30 g
  • Kale 200 g
  • Mango (for the sauce) 300 g
  • Lime juice 30 ml
  • Brown sugar 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Papryczka chili 0.7 szt.
  • Fresh coriander 0.5 pęczek
  • ✨ Opcjonalne
  • Butter 30 g
  • Sesame 10 g
  • Microgreens (for decoration) 30 g
💰 Szacowany koszt dania: ~86.01 PLN (21.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the duck breasts out of the refrigerator 20-30 minutes before preparation to reach room temperature. Wash and dry the pumpkin, peel it, and cut it into pieces about 4-5 cm. Peel the garlic, grate the ginger on a fine grater, peel and dice the mango. Wash and dry the kale, remove the tough stems, and chop the leaves into smaller pieces.

Ingredients: Duck breast, Pumpkin (pulp), Garlic, Fresh ginger, Mango (for the sauce), Kale
Use a large cutting board and a sharp knife. Pat the meat dry with a paper towel - dry skin browns better. If the hokkaido pumpkin is fresh, you can bake it with the skin; if in doubt, peel it.

Marinade and glaze

2

In a saucepan, place dried plums (100 g), honey (50 g), soy sauce (60 ml), grated ginger (10 g from 20 g), and 1 clove of garlic (5 g from 15 g) finely chopped. Bring to a gentle boil over medium heat, stirring to dissolve the honey. Reduce the heat and cook for 8-10 minutes until the dried plums soften and the mixture thickens. Blend the sauce with an immersion blender until smooth, then strain through a sieve to achieve a glossy glaze. If it is too thick, add 1-2 tablespoons of water.

Ingredients: Dried plums, Honey, Soy sauce, Fresh ginger, Garlic
Use a medium saucepan with a thick bottom to prevent burning. Blend the hot liquid carefully (cover the blender with a lid or let it cool for 2 minutes). The glaze should have a syrup-like consistency, slightly sticking to the spoon.

Pumpkin puree

3

Preheat the oven to 200°C (fan option 180°C). Arrange the pumpkin pieces on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of rapeseed oil (15 g) and sprinkle with a pinch of salt (1 pinch). Bake for 35-40 minutes until the pumpkin is soft (a knife should slide in easily and the flesh will be tender). Remove, let cool for a few minutes, then transfer to a blender or bowl and blend with coconut milk (200 ml) and the remaining ginger (10 g) until smooth. If using butter (optional 30 g), add it at the end and mix until melted.

Ingredients: Pumpkin (pulp), Coconut milk, Rapeseed oil, Fresh ginger, Butter
The mold/tray should have gaps between the pieces of pumpkin so that the skin can brown slightly. Check the softness with a fork. If the puree is too thick, add 1-2 tablespoons of coconut milk.

Mango-chili sauce

4

In a saucepan, combine chopped mango (300 g), chili pepper (10 g) without seeds if you prefer it milder, lime juice (30 ml), brown sugar (20 g), and 1 clove of garlic (5 g). Bring to a boil, then simmer for 6-8 minutes until the mango softens. Blend until smooth, taste, and season with a pinch of salt (1 pinch). The sauce should be light, slightly spicy, and silky.

Ingredients: Mango (for the sauce), Papryczka chili, Lime juice, Brown sugar, Garlic
Use a blender or an immersion blender. If the sauce is too sour, add a little sugar; if it's too sweet, add more lime juice.

Preparing kale

5

In a large skillet, heat the remaining 1 tablespoon of canola oil (15 g) over medium heat. Add the kale (200 g) in batches, sautéing for 3-4 minutes, stirring until the leaves wilt and slightly brown at the edges, but still retain their structure. At the end, sprinkle with salt (1 pinch). If using sesame seeds (optional 10 g), toast them in another dry skillet for 1-2 minutes and sprinkle on top at the end.

Ingredients: Rapeseed oil, Kale, Salt, Sesame
The best pan is 26-28 cm in diameter. Do not fry for too long; the kale should remain crispy in parts, not soft like spinach.

Frying duck breast

6

Prepare the breasts: dry them again, score the skin in a crosshatch pattern with a sharp knife (do not cut into the meat, just the skin and fat layer). Season both sides with salt (2 pinches) and pepper (1 pinch). Heat a dry skillet (preferably cast iron) over medium-high heat. Place the breasts skin-side down without oil (the duck fat will render). Cook for 6-8 minutes, until the skin is golden and the fat has rendered well (the skillet should sizzle). Drain excess fat into a container, flip the breasts, and cook for 3-4 minutes for medium doneness. The internal temperature can be checked with a thermometer: 58-62°C for medium. After cooking, set aside on a cutting board and let the meat rest for 8-10 minutes.

Ingredients: Duck breast, Salt, Ground black pepper
Use a kitchen thermometer if you have one; if not, cut one breast after resting to check the doneness. Do not pierce the meat with a fork while frying - it will lose its juices.

Glazing and finishing the meat

7

After resting, reheat the glaze over low heat. Place the cooked breasts on a baking sheet or skillet and brush a thick layer of the prepared plum glaze on top. Put in the oven preheated to 200°C for 3-4 minutes to caramelize the glaze and give it a shine. Remove, wait 2 minutes, and then slice the breasts diagonally (thickness 1-1.5 cm).

Ingredients: Duck breast, Dried plums, Honey, Soy sauce
For glazing, use a silicone brush. Be careful not to burn the glaze in the oven – keep an eye on the process. When cutting, slice against the grain of the meat, which ensures tenderness.

Assembly and serving

8

On warm plates, spread 3-4 tablespoons of pumpkin puree as a base. Arrange a few slices of duck with a shiny glaze next to it. Place a portion of sautéed kale beside it. Drizzle a thin line of mango-chili sauce over the duck and add drops of drained glaze for decoration. Sprinkle with chopped fresh cilantro (about 15 g) and optionally with toasted sesame seeds (optional). Top with microgreens for freshness and visual effect.

Ingredients: Duck breast, Pumpkin (pulp), Coconut milk, Kale, Mango (for the sauce), Fresh coriander, Sesame, Microgreens (for decoration), Dried plums, Honey, Soy sauce
Serve the plates immediately after preparation, while the meat is warm. Use tweezers for precise decoration with microgreens. Additionally, you can add butter to the puree for a richer flavor.

Fun Fact

💡

Duck was one of the first birds domesticated in China; sweet and sour sauces originate from Asian cuisine, and the combination with pumpkin is a natural result of autumn cooking in Europe — hence the dish combines European and Asian cuisine.

Best for

kolacja jesienna przyjęcie świąteczne romantyczna kolacja

Tips

🍽️ Serving

Serve the plates hot, arranging the portions asymmetrically: the puree as a base, slices of duck slightly overlapping the puree, and kale on one side. You can serve an additional bowl of glaze on the side for those who want it. A light red wine (Pinot Noir) or jasmine green tea pairs well for drinking.

🥡 Storage

Ready ingredients are best stored separately: duck slices in the refrigerator for up to 24 hours in an airtight container, mango puree and sauce in separate containers for up to 3 days. Gently heat in the oven at 160°C for 8-10 minutes or in a pan to avoid drying out the meat. The glaze can be warmed in a saucepan over low heat.

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