Duck breast with zucchini noodles and Cayetana prawns recipe

For the magret:

We leave the duck magret at room temperature for an hour and a half before cooking it.

Then with a knife we ​​make a cross-shaped mark on the part of the fat.

We mark the part of the fat in a pan for 20 minutes over low heat.

To finish it off, we bake the entire piece for 3-4 minutes at 180ºc.

For the noodle:

Chop the prawns and add a squeeze of lime.

With a mandolin we make zucchini strips.

Fill the zucchini strips with the chopped shrimp.

For the pumpkin puree:

Chop the onion and leek and cook over low heat for 18 minutes. Important that it does not brown.

We include the peeled and cubed pumpkin, the vegetable broth, until covered.

Cover and let cook for 25 minutes.

Then we strain and grind. Put to the point of salt.

For the plating:

Cut the magret into slices and place it in the center of the plate.

On one side we put the zucchini noodle stuffed with prawns and on the other the puree.

We serve.

To end:

Chop chives and add.