Duck Breast with Pumpkin Cubes and Pea Pod Cream

For the duck breast with pumpkin cubes and pea pod cream preheat the oven to 200°C. Salt and pepper the duck breast and make several incisions on the skin side. Sear briefly but hot in a coated pan on the skin side. Turn to the meat side, then place back on the skin side and roast in a hot oven for about 7 minutes. Meanwhile, blanch the pea pods in salted water (briefly scald). Then blend pea pods together with about 70 ml cooking water, butter and cream. Remove the roasted duck breast from the pan and keep warm. Drain the fat from the pan, pour red wine to the roast residue and boil down vigorously. Stir in honey and heat the pumpkin cubes in the sauce. Arrange the pea cream on the preheated plates. Slice the duck breast and drape over it. Cover with the pumpkin sauce.

Preparation Tip:

If pea pods are not available, cooked peas can also be mixed up.

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