AuthorJaredCategory

Ingredients

 400 g pumpkin
 olive oil
 2 duck breast fillets
 30 g rocket leaves
 Parmesan cheese
 2 tsp balsamic vinegar

Method

1

Preheat the oven to 200°C/180° C fan-forced.

2

Toss the pumpkin in half of the olive oil with salt and pepper. Place in a single layer on the prepared oven tray. Cook in the oven for 25 minutes, or until tender. Transfer to a large bowl and mash well with a fork or potato masher. Season to taste with salt and pepper.

3

Heat an oven proof frying pan over a medium heat. Pat the duck breast dry with paper towel, lightly score the skin in a crisscross pattern and season the skin with salt. Place the duck in the heated frying pan skin side down for 3-4 minutes, or until the skin is golden (you don't need to add any oil) . Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes, or until cooked to your liking (duck breast can be served pink) . Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle.

4

Meanwhile, combine the rocket leaves and Parmesan cheese in a medium bowl. Drizzle with the remaining olive oil and the balsamic vinegar.

5

To serve, divide the pumpkin puree between plates. Top with the sliced duck breast and the rocket salad.

Ingredients

 400 g pumpkin
 olive oil
 2 duck breast fillets
 30 g rocket leaves
 Parmesan cheese
 2 tsp balsamic vinegar

Directions

1

Preheat the oven to 200°C/180° C fan-forced.

2

Toss the pumpkin in half of the olive oil with salt and pepper. Place in a single layer on the prepared oven tray. Cook in the oven for 25 minutes, or until tender. Transfer to a large bowl and mash well with a fork or potato masher. Season to taste with salt and pepper.

3

Heat an oven proof frying pan over a medium heat. Pat the duck breast dry with paper towel, lightly score the skin in a crisscross pattern and season the skin with salt. Place the duck in the heated frying pan skin side down for 3-4 minutes, or until the skin is golden (you don't need to add any oil) . Turn and cook for a further 1 minute. Transfer the frying pan to the oven for a further 8-10 minutes, or until cooked to your liking (duck breast can be served pink) . Transfer the duck to a plate and cover with foil to rest for 5 minutes. Slice on an angle.

4

Meanwhile, combine the rocket leaves and Parmesan cheese in a medium bowl. Drizzle with the remaining olive oil and the balsamic vinegar.

5

To serve, divide the pumpkin puree between plates. Top with the sliced duck breast and the rocket salad.

Duck with Pumpkin Mash & Parmesan Rocket Salad