Duck breast with roasted pumpkin and dried cranberries
Ingredients
- 500g Pumpkin/butternut squash
- 1 tbsp Honey
- 2 Duck breast
- 120g Dried cranberries
- 200g Salad leaves
- 150g Cooked beetroot
- Balsamic reduction
- 4 Slices sourdough bread
Method
- Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. Peel and dice the squash into 1cm cubes. On a baking tray mix with the honey, some vegetable oil and season with salt and pepper. Roast for 20 minutes, shake and mix half after 10 minutes.
- Whilst the squash is roasting, prepare the duck. Remove from packaging, pat dry, score and season with salt and pepper.
- Heat a pan to medium, high heat. Add the duck breasts skin side down and cook for 5 mins till evenly coloured. Flip over and continue to cook for 1 more min.
- Place the duck breasts into the oven for 15 – 18 minutes depending on how you like it cooked. Allow to rest for 10 minutes before slicing thinly.
- To make up the salad add the leaves to the bowl. Add the roasted squash, sliced beetroot, and sliced duck breast. Finally sprinkle with dried cranberries and drizzle with balsamic reduction.
- Serve whisht the squash and duck are still warm with a slice of toasted sourdough.
