Duck Breast with Chard

To prepare the duck breasts with chard, caramelize 30 g sugar in a saucepan until light brown, add vinegar and 100 ml water. Cook at medium temperature until sugar is dissolved. Stir in honey and pour into a bowl. Cut the skin of the duck breasts crosswise with a sharp kitchen knife, place skin side down in the prepared marinade and cover and refrigerate for min. 2-3 hrs.

For the sauce, reduce orange juice to 100 ml in a saucepan with bay leaf over high heat. Add soy sauce and sugar and set aside.

For the pumpkin vegetables, cut the pumpkin in half and cut out the seeds. Peel the pumpkin and chop into thin slices. Finely dice the shallots. Chop chili into fine rings. Peel and crush garlic.

Heat the butter in a wide saucepan. Add chili, pumpkin, shallots and garlic and steam for 2 minutes until translucent. Add a little sugar and caramelize lightly for 1 minute, extinguish with vinegar and simmer briefly. Add the stock and steam the pumpkin for 8-10 minutes with the lid closed, add some more flavor with pepper and salt.

For the chard vegetables, wash the chard. Cut out chard stems from leaves and cut diagonally into strips. Cut the chard leaves in half or quarters.

Heat butter in a saucepan, sauté chard stems over medium heat for 5-6 minutes. Infuse with eteas vegetable stock.

Preparation Tip:

Serve with the duck breast with chard rice or potatoes.

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