Spiced Duck with Squash Lentils and Rösti
For the spiced duck:
- Remove the sinew from the duck breasts, reserve, and trim off the protruding fat. Cut the fat side crosswise. Make sure not to cut the meat underneath. Season the fat side with VOM FASS Salt and the meat side with VOM FASS Salt and sugar.
- Sauté the duck breasts on the fat side in a pan until golden. Then, flip the duck breast, and briefly sauté the meat side.
- Remove the duck breasts, and place them on a baking sheet in the oven, and cook at 400° for 10 minutes. Then, decrease temperature to 350°, and cook for another 10 minutes. Again, decrease the temperature to 275°, and leave the duck breasts in the oven.
- Briefly fry the sinews removed earlier with VOM FASS Rapeseed Oil, and season with VOM FASS Salt and Pepper and sugar. Finely dice the ginger, and add it to the frying pan.
- Add the cloves, juniper, cinnamon, nutmeg, and peppers.
- Add the honey, and caramelize. Deglaze with white wine and boil down. Strain the sauce. Boil down again, and add rosemary, thyme, and garlic, depending on taste. Add cold butter and whisk the sauce.
For the squash lentils:
- Cut the squash in half-inch cubes. Season with VOM FASS Salt and sugar; let rest for a mo- ment.
- Peel the onion, and dice it finely. Sauté butter, onions, and the squash in a pan, and deglaze with VOM FASS Honey Balsamic Vinegar.
- Cook the beluga lentils in unsalted water until tender, but firm. Drain the lentils in a colander, and rinse with cold water.
- Add the lentils to the squash mix, and season with VOM FASS Salt and Pepper and curry powder, to taste.
For the rösti:
- Peel and roughly grate the potatoes. Season with VOM FASS Salt and squeeze out the liquid in a kitchen towel. Season potatoes with nutmeg and VOM FASS Pepper.
- Heat the VOM FASS Rapeseed Oil in a pan. Form a round flat cake from the spiced potatoes, and fry on both sides. Place on a cutting board and tear apart.
Remove the duck breasts from the oven; carve, and arrange with squash lentils and rösti.