Butternut Squash Puree
1. Preheat the oven to 200 C. Place the squash half, cut side down, on a baking sheet and roast for 30-40 minutes or until tender. Turn the oven down to 160 C for the duck.
2. Scoop out into a bowl and add butter, cumin powder and salt. Mash with a potato masher or puree with a food processor till completely smooth. Spread into a small dish. Keep warm until serving.
1. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Place the duck breasts in a cold skillet or any oven friendly pan, skin-side down. Turn on the heat to medium and cook for 6-7 mins, then turn. Finish roasting in the oven for 5-6 mins for pink or 10-12 mins for well done.
2. When the duck is ready transfer onto a warm plate and rest for 5 mins while you finish everything else.
1. Blanche the peas in salted water for 1-2 minutes. Then trasfer to an ice bath to stop the cooking process. Drain and set aside.
2. Sautee the mushrooms in butter till light golden, add the peas and cook for a futher minute. Season with salt and pepper and set aside but keep warm.
1. Take the skillet in which the duck was roasted. Drain off the excess fat leaving only a couple of tablespoons. Place on medium heat and add the flour and chilli flakes (optional), cook for 1-2 min and add the stock. Whisk for a smooth consistency, add in the orange juice and whisk while cooking till smooth and thickened. Add salt and pepper to taste.
1. Slice each duck breast as you wish on a chopping board. Arrange on each plate along with a spoon of the butternut squash puree , the mushrooms and peas. Scatter some rocket leaves with the vegetables. Garnish with some edible flowers (optional).