Remember my little pumpkin?
As I dashed in and out of the house, to and fro to Strasbourg, it was hard to forget. So orange! However, it was starting to resemble a piece of furniture. Off with it’s head!
I had some few fresh herbs that hadn’t croaked from neglect and, of course, garlic and olive oil. Can’t be bothered? Roast!
Good enough to share with les Parrets. Jade would have loved this
And then there is the ubiquitous, freezer duck breast.
Garden Herb Duck Breast and Roasted Pumpkin
1 duck breast
Salt and pepper
Mixed fresh garden herbs (thyme, sage, rosemary, whatever)
1 small pumpkin, seeded and cut into chunks, skin on
3-4 garlic cloves, slivered
Score the duck fat on one side in a diamond pattern. Rub with a little olive oil, salt, pepper and some herbs. Set aside.
Mix the pumpkin chunks with salt, pepper, some herbs, the garlic and 2 tbsp of olive oil. Place on a baking sheet and roast at 400 F for 25 minutes, stirring once.
Sear the duck breast in a hot skillet, 5-6 minutes, turn, 3-4 minutes. Remove from the pan and allow to rest for a couple of minutes before slicing. Serve with the pumpkin.
Wine suggestion: Petit Chablis