Roast Duck

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

Heat an ovenproof 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. Tip: If you don’t have an ovenproof frying pan, transfer the duck to a baking dish or oven tray.

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