Products expand Recipes Discover Kotányi Gastro Company expand Duck breast with spicy potato noodles and aromatic roast pumpkin 60—70 Min Christmas comes around every year, so why not take a break from traditional Christmas dishes and serve up our magical festive menu under the twinkling lights of the Christmas tree? Delicate duck breast fillets with hot and spicy potato noodles and aromatic roast pumpkin. Guaranteed to bring a tasty change! 🍽Main Course🏔Austrian🌏International🥔Potato🍗Poultry🎃Pumpkin🎄Christmas🔔Christmas Menu💘 Date Night❄️Winter Ingredients 4 Portions 4 pcs. Duck breast 4 tbsp. Maple syrup 1 Handful of bronze fennel 2 tbsp. Butter For the roast pumpkin 1 pcs. Red kuri pumpkin 1 pkg. Honey Gingerbread Seasoning Mix 1 pinch Himalayan Salt Olive oil For the potato noodles 500 g Potatoes, floury 250 g Wheat flour, smooth 30 g Butter 1 Egg 1 pinch Chili Chipotle, Smoked 1 pinch Himalayan Salt 1 pinch Pepper Black, Whole Butter for tossing Preparation 1 Cut narrow slits in the skin side of the duck breast, season with salt and pepper, and sear the skin side. Then remove from the pan, place in an ovenproof baking pan, deglaze the frying residues with the maple syrup, and bind with 2 tablespoons of butter. 2 Then cook in the oven for 6 minutes at 180°C (356°F) using the convection oven setting. Once cooked, take out of the oven and leave to rest in a warm place. 3 Cook the floury potatoes the day before. Peel and mash using a fork or potato masher until all the lumps have been removed. 4 Remove the butter for the dough ahead of time so that it can come to room temperature. Knead the mashed potatoes into a dough with the flour, a pinch of salt, 1 egg and the butter, and shape the dough into "noodles" (the shape and size of a small finger). 5 Add the noodles to salted boiling water and cook for around 10 minutes on a low to medium heat. Drain the noodles. Melt around 1 tablespoon of butter in a pan and fry the chipotle flakes briefly, then add the potato noodles, toss through and season with salt and pepper. 6 Wash the pumpkin thoroughly, halve and remove the seeds. Leaving the skin on, cut into narrow slices, marinate in the gingerbread spices, olive oil and salt, and cook in the oven at 200°C (392°F) for 10 minutes. 7 Slice the duck breast at an angle, serve with the potato noodles and pumpkin slices, and top with bronze fennel. Feeling hungry? Share this recipe! Twitter Facebook Pinterest Print Currently Viewing: 1 of 3 RecipesDuck breast with spicy potato noodles and aromatic roast pumpkin International Directory of seasonings Career Contact © Kotányi GmbH. All rights reserved. Legal info Privacy policy Cookie Settings Grant for business investments to reduce CO2 emissions: