A TASTE OF ELEGANCE: ROASTED DUCK BREAST WITH GARNISH

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Ingredients

.2 premium duck breasts with skin,

1 cup of pearl barley,

300g butternut squash,

200ml dry red wine,

1 tablespoon of honey,

50g cold unsalted butter,

1 shallot, fresh thyme, maldon sea salt, and black pepper.

•barley: boil the pearl barley in salted water for about 20-25 minutes until al dente, then drain and toss with a touch of olive oil.

• preparation:

score the duck skin in a diamond pattern without cutting the meat and place it in a cold pan, then turn on the heat to let the fat render slowly until it becomes crispy.

• cooking: once the skin is golden, flip the breast for 2 minutes on the other side, then place it in the oven for 6-8 minutes to keep it pink on the inside.

• purée: boil the diced pumpkin, then blend it with cold butter until it becomes a smooth and silky cream.

• reduction: simmer the red wine with honey, minced shallot, and thyme over low heat until it reduces by half and becomes a thick, glossy sauce.

• plating: place a bed of the prepared pearl barley, add the sliced duck breast, decorate with pumpkin purée dots and finish with the red wine reduction.