Pan-fried duck breast with raspberry and balsamic sauce and roasted vegetables

Ingredients

For the duck
1 duck breast, skin scored
pinch salt

For the sauce
2 tbsp balsamic vinegar
1 orange, juice only
55g raspberries

For the roasted vegetables
3 tbsp olive oil
½ butternut squash, peeled, seeds removed, flesh cut into cubes
3 garlic cloves, skin left on, squashed
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
salt and freshly ground black pepper
4 cherry tomatoes, cut in half
1 tbsp sesame seeds

Method

1. Preheat oven to 150°C.

2. Score the skin of the duck breasts in a criss-cross pattern.
Season with salt and black pepper.
Place the duck breasts, skin-side down, on a dry cold ovenproof pan, turn the heat on and cook over on medium heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat.
Turn the duck breasts over and cook the flesh side for 1-2 minutes.
Place the pan into the hot oven for 15 minutes for medium-cooked duck, which should be slightly springy when pressed. Wrap in an aluminium foil and let rest for 15 minutes. Turn the oven up to 180 C.

3. For the sauce, drain the fat from the reserved pan juices, then add the balsamic vinegar to the pan, bring the mixture to the boil, then reduce the heat and simmer until the volume of liquid has reduced by half.

4. Add the orange juice and raspberries and continue to simmer for 2-3 minutes, or until the fruit resembles a pulp.

5. Transfer the sauce to a food processor and blend until smooth. Pass the sauce through a fine sieve and reserve the liquid.

6. For the roasted vegetables, heat the oil in a frying pan over a medium heat, add the butternut squash and garlic and fry for 2-3 minutes, or until softened.

7. Add the herbs and season, to taste, with salt and freshly ground black pepper.

8. Add the tomato halves and sesame seeds, then transfer to the oven and roast for 10-12 minutes, or until the butternut squash is tender.

9. To serve, carve the duck into thick slices. Spoon the roasted vegetables into the centre of a serving plate. Drizzle the sauce around the edge of the plate.