This autumn fills your cuisine with color, flavour and exquisite aromas with the recipes of Grup Arenal. We continue to share with you the best recipes with seasonal products.

Let yourself be enjoy the proposals of our Arenal chef and come and taste them every weekend in November. Invite friends and family to enjoy dishes made with products of the highest quality.

Today we present a recipe that has as its autumn main ingredient the pumpkin. Before we shared the recipe, we wanted to tell you some curiosities about this food.

Pumpkin Curiosities:There are many varieties of pumpkin and we can distinguish between winter and summer pumpkins:

Summer varieties are thin-skinned and soft-seeded. It has a short shelf life. Within this variety is the bonetera squash (white, green or yellow) or the yellow spaghetti pumpkin.

Winter ones tend to be sweeter, with less water content and thicker skin. The best time to consume it is right after harvest, in late autumn.

It is rich in: protein intake, water, carbohydrate with low fats. Important supply of vitamin A and C. It has probiotic effect and is perfect for visual function, skin, immune system, mucous membranes… Perfect for low-temperature months.

Now yes, let’s get hands on with our Arenal chef’s recipe:

Duck confit with roasted pumpkin chutney with nuts and Gravy, with raspberries.

Ingredients:

• 1 Pc. Canned duck thigh 100 cl
• Meat juice
• 30 grams fresh raspberries
• 50 cl Red wine
• 20 gr Sugar
• 10 gr Maizena express
• 2 pcs Cherry red tomatoes
• 3 gr Bitter cocoa
  

Roasted pumpkin chutney with nuts

Ingredients:

• 200 gr Pumpkin Violin cleans
• 30 gr Butter
• 30 gr Sugar
• 15 gr shelled Hazelnuts
• 15 gr shelled almonds
• 20 cl Brandy
  

Preparation:

• To make the chutney the first thing is to peel the squash and cut it to 1 cm dice and then add to the caramel that we make with the butter and sugar.
• Cook the squash well and add the brandy with the crushed nuts and cover to simmer for 10 minutes.
• The sugar together with the red wine we will put it on a fire that reduces by 30% to add the meat juice and allow to reduce a few minutes before adding the raspberries.
• Next, we will add the corn starch and remove from the fire.
  

How to serve:

Serve on a white plate, we will bake the duck confit already cooked at 170 degrees C for 8 minutes until the skin crystallizes and becomes crispy and then accompanied by a couple of tablespoons of chutney and a couple of red cherry tomatoes open to give colour, before pouring the gravy and raspberries onto the duck piece.

The dish can be finished by sprinkling a little bitter cocoa over the top.