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Seared Duck Breast with Pumpkin Cream Rigatoni

A great fall recipe from Justin Townsend, on Harvesting Nature. Jessica tested and paired this recipe with our Fiano and Quince Pinot Noir.

The Fiano and were both such great pairings I would suggest trying them both. Start with the Fiano, maybe even while you’re cooking, then finish with the Russian River Valley Pinot Noir.

Read all of Jessica's notes here.

Prep Time 30 minutes
Cooking Time 40 minutes
Serves 4

Ingredients

  • For the Duck    
  • 4 Duck breasts    
  • Salt and pepper, to taste    
  • 1 tablespoon Rendered duck fat, clarified butter, or oil    
  • 1 pound rigatoni    
  • For the Sauce    
  • 1 tablespoon butter    
  • 1 tablespoon shallots, minced    
  • 2 cloves garlic, minced    
  • 1 teaspoon fresh thyme, minced    
  • 2 cups fresh pumpkin, pureed    
  • 1 1/4 cup heavy whipping cream    
  • To Garnish    
  • Grated parmesan    
  • Red pepper flakes    

Instructions

  1. If there is any fat on the duck then score it crossways. Amply season with salt, black pepper, and garlic powder. Set aside.
    Note: If you want an amazing sear on the duck breasts then you will want to make sure they are completely dry and close to room temperature before searing. I usually towel off the breasts, put them on a plate and place them in the refrigerator for about 10 minutes before I let them come up to room temperature. The circulation from the fridge will dry them.

  2. Preheat the oven to 425 degrees. This is also a great time to begin cooking the pasta if you have not.

  3. Bring a large cast iron pan to medium-high heat. Once heated, place the breasts in the pan fat side down. Allow them to cook for 5 minutes. Don’t move the meat while searing.

  4. Flip the breast fat side up and place the pan in the oven. Allow the breasts to cook to an internal temperature of 135 degrees, about 5-8 minutes.

  5. Remove the duck breast from the oven and allow them to rest for 10 minutes.

  6. While waiting, bring a sauce pan to medium heat. Melt the butter.

  7. Add the shallots, garlic, and thyme to the pan. Allow to cook for approximately 2 minutes.

  8. Stir in the heavy cream, pumpkin, salt, and black pepper. Simmer the sauce for approximately 5 minutes, stirring constantly to prevent burning. Set aside.

  9. Slice the duck breasts after the resting period.

  10. Toss the pasta in the sauce. Add the pasta to the plate and top the pasta with the sliced duck breasts. Garnish with parmesan, bacon crumbles, and red pepper flakes.

Paired Wines