Roast Duck with Pumpkin Puree & Spicy Grape Miso

Creative Cooking

Type of Dish Main Course


  • 2 duck breasts (400g/1 lb each)
  • 1 stem lemongrass (chopped)
  • 2 cloves garlic (crushed)
  • 4 slices fresh ginger (chopped)
  • 1 spring onion (chopped)
  • 400 g pumpkin (peeled and cubed)
  • 100 ml milk
  • 15 ml (1 Tbsp) olive oil
  • to taste sea salt
  • to taste black pepper


  1. Marinade duck breasts for 4 to 6 hours with lemongrass, garlic, ginger and spring onion
  2. Season pumpkin with salt, pepper and 15 ml olive oil, wrap pumpkin in foil and bake at 180C for 1 hour until soft. Mix with hot milk in a food processor until smooth (adjust seasoning with salt and pepper)
  3. Season duck with salt and pepper color duck at medium to high temperature in a skillet, transfer to an oven and roast at 180C for about 6 to 8 minutes. Remove from oven and leave to rest in a warm place for about 10 minutes before slicing.
  4. Put a large quenelle of pumpkin puree in the center of 4 hot plates, lean the roast duck against the mash. Drizzle with each plate with spicy grape miso sauce.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 40 minutes.

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