Either the day before, or 2 hours before:
1 In a saucepan with a little butter melt your pumpkin cubes then add 0.8 cup (20cl) of poultry stock and your 0.8 cup (20cl) of liquid cream season with salt and pepper and a grating of nutmeg.
Gentle cooking covered for 15 minutes.
2 Meanwhile, in a small sauté pan put a nice knob of butter and a hint of oil when it is almost hazelnut colored cook your salted and peppered veal tenderloins 5 minutes on each side remove your sauté pan from the heat, cover and let rest thus for 10 minutes.
3 This is the moment to blend your pumpkin coulis which should be like a cream, then keep it warm in a bain-marie.
4 In the pan with a little fat sauté your smoked duck breast cubes drain them on absorbent paper being sure to keep this pan as we will reuse it.
5 Heat this pan again then when it is very hot add the pumpkin coulis stir well with a whisk so the flavor of the smoke will enter into osmosis with that of the pumpkin, let reduce for 3 minutes then strain through a chinois (sieve) and keep warm.
6 Drain your beans, rinse them in cold water then with the tip of a knife push a caper into each one (long to prepare but super good on the palate).
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