Duck Breast with Autumn Chestnut and Pear Purée
This elegant dish embodies the flavors of autumn with its rich duck breast and a smooth purée of chestnuts and pear, offering a luxurious balance of savory and sweet. As a make-ahead meal, the purée can be prepared in advance, allowing for seamless execution during dinner parties. Perfect for those who appreciate French cuisine and seasonal ingredients.
Ingredients
- 4 duck breasts, skin on
- 200 g cooked chestnuts, peeled
- 2 ripe pears, peeled and cored
- 1 small shallot, finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Score the skin of the duck breasts in a criss-cross pattern, taking care not to cut into the meat. Season generously with salt and pepper.
- In a cold pan, place the duck breasts skin-side down. Heat over medium heat, allowing the fat to render, and cook for about 8-10 minutes until the skin is golden brown and crispy.
- Flip the duck breasts and cook for another 2-4 minutes for medium-rare. Remove from the pan and let rest.
- In a separate saucepan, melt the butter and add the shallot. Sauté until soft and translucent, about 3 minutes.
- Add the chestnuts and pears to the pan, stirring to coat. Pour in the white wine and chicken stock and bring to a simmer. Cook for 15 minutes until the pears are tender.
- Transfer the mixture to a blender and purée until smooth. Adjust seasoning with salt and pepper. Set aside or refrigerate if making ahead.
- Before serving, reheat the chestnut and pear purée gently over low heat. Fold in the fresh thyme leaves.
- Slice the duck breasts thinly. Plate with a generous spoonful of purée and drizzle with olive oil. Serve immediately.