A Pan Cooked Pumpkin With Duck Fat And Garlic Recipes

PAN SEARED DUCK BREAST WITH PUMPKIN POLENTA

Steps:

• To make the marinade, combine the ginger, clove, vanilla bean and wine in a saucepan. Bring to a boil over high heat. Add 2 of the minced shallots. Set aside until cool. Place the duck breasts in a large bowl. Add the marinade. Cover. Marinate in the refrigerator for 2 hours, turning once. Take the duck breasts out of the marinade. Pat dry and set aside until the breasts reach room temperature. Strain the marinade and reserve.
• Preheat the oven to 200 degrees. Brush a pie plate with 1 teaspoon of the oil. Set aside. Pour 1 cup of the chicken broth in a large saucepan. Bring to a boil. Reduce the heat to medium low. Gradually add the cornmeal. Add the pumpkin puree. Whisk constantly until smooth, about 5 minutes. Spread the cornmeal into the pie plate. Place in the warm oven.
• Heat the remaining oil in a heavy-bottom skillet. Add the duck, fat side down, and cook over medium-high heat until golden brown, about 5 minutes. Turn the duck over, lower the heat to medium and cook until medium rare, about 3 more minutes. Remove the duck and set aside. Pour the marinade into the pan. Add the remaining shallots. Simmer over high heat until reduced to 1/4 cup, about 5 minutes. Add the remaining broth and simmer until reduced to 1 cup, about 5 to 10 minutes. Strain. Set aside.
• Remove the polenta from the oven. Cut into 8 wedges. Place 2 pieces on each of 4 plates. Cut the duck into thin strips crosswise and arrange around the polenta. Drizzle each plate with 2 tablespoons of sauce. Garnish with sage. Serve immediately.

PAN COOKED PUMPKIN

Steps:

• Melt 10 grams of butter in large fry pan.
• Cook bacon and garlic till browned lightly.
• Remove from pan, drain on paper towel.
• Into the same pan, add boiling water and diced pumpkin.
• Cover and cook 10 - 15 minutes till tender.
• Return bacon mixture and cook uncovered for a further 10 minutes.
• Add green onions and season to taste, toss gently.

A PAN-COOKED PUMPKIN WITH DUCK FAT AND GARLIC

Steps:

• Peel the potatoes and pumpkin and slice them no thicker than a generous 1/8 inch (3mm). Melt the duck fat in a shallow, nonstick pan (I choose a cast-iron one, so well used it barely needs oiling), add the potato and pumpkin slices, neatly or hugger-mugger, seasoning them with salt, black pepper, thyme or rosemary leaves, and a little chopped garlic as you go. Have the heat on low and cover the pan with a lid. Cook the slices for about twenty-five to thirty minutes. As they start to soften, press them down with a spatula so they form a sort of cake that will be golden on the bottom, with slices of potato that are soft right through. I check them for tenderness by inserting a skewer right down through the center. If it goes in effortlessly, then they are done. Serve straight from the pan.