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To me, this recipe screams fall, even more so than pumpkin spice lattes. The creaminess of the pumpkin sauce pairs perfectly with the crisp, bold flavors of the duck. I absolutely adore this recipe. I have cooked versions of the dish for many friends spread across the United States. It was an immediate hit and will likely earn its place on your top shelf of favorite recipes. For pumpkin, fresh is best, but it takes some time to steam a cut up pumpkin so I will leave the choice to you on canned vs. fresh.
I always try to keep the whole duck and then break it down for individual uses later. Some folks do not enjoy the taste of waterfowl, but I am not one of those people. I love the earthy, meaty tones in the meat. Much of the claimed off-putting taste comes from the fat. Diver ducks and sea ducks are notorious for a “fishy” or “muddy” flavor. Hone in on the fat and test it out. The darker or more yellow the fat, likely it will hold a bold flavor. Cut a small piece and fry it up for a taste test. If the flavor agrees with you then leave it on for this recipe. If not, remove as much as you can from the breasts.
Prep Time: 30 minutes
Serving Size: 4
Special Equipment: Cast Iron or Oven Safe Skillet, Oven or Smoker
Looking for more duck recipes? Why not try these Wild Duck Bao Buns?