Make some slits in the fat of the duck breast and season. Put in a pan and slowly on high heat seal the breast from the fat side first. Continue cooking the duck in the oven to your liking. In same pan add the cranberries. After put the port wine, reduce and finish with a knob of butter. For the puree, cut the pumpkin and onion in small pieces and put in an oven dish. Sprinkle with fresh thyme, olive oil and seasoning. Roast until cooked. Blend in a blender to a smooth puree. Spinach stir fry in a pan with spring onion, butter and seasoning.
Serves 2Email this Recipe Back to Guest Chef 3