Duck Breast with Pumpkin

Ingredients

• 2 duck breast fillets (300 g each)
• 500 g butternut squash
• 2 red bell peppers
• 300 g Sugar snap peas
• 1 bunch spring onions
• Salt
• ground pepper
• Lemon juice
• extra‑virgin olive oil
• 0.5 tsp cayenne pepper
• 1 Tbsp clarified butter

Instructions

1. 1.

   Peel the pumpkin, remove the core, cut into wedges and then into wide strips. Wash the bell peppers, halve them, seed them and cut into rectangles. Wash the sugar snap peas, trim them and blanch in boiling salted water for 6‑7 minutes. Drain. Wash the spring onions, trim them and slice lengthwise.

2. 2.

   Heat 4 tbsp oil in a pan and steam the pumpkin over medium heat covered for 5 minutes, turning frequently. Add the bell peppers, sugar snap peas and spring onions and steam another 5 minutes covered. When the pumpkin is tender, remove from heat and season with salt, pepper, lemon juice and cayenne pepper.

3. 3.

   Heat clarified butter in a heavy‑bottomed pan. Season the duck breasts with salt and pepper and sear skin side down in the hot fat for 2–3 minutes until crisp. Flip the breasts and cook covered over medium heat for 8–10 minutes. Transfer to a preheated oven at 220°C (428°F) with the pan open and bake for 10 minutes until crispy. Slice the breasts diagonally into thin strips with a sharp knife.

4. 4.

   Plate the duck breast with pumpkin on bowls. Garnish with chives before serving.