Roasted Duck Breast with a Salad of Chicory Roasted Squash and a Cranberry Dressing

Pre heat the oven to 200C, roast the winter squash in the oven with 2 tbsp of olive oil and season with sea salt and black pepper, turning occasionally for approximately 10-15 minutes or until the squash is just soft, keep warm.

Meanwhile, score into a criss-cross the fat on the duck breasts, place fat side down in a cold frying pan, and place on a medium heat. The fat will come out of the duck breasts and make the skin crispy. Cook the duck breast for 4 minutes skin side and 1 minute flesh side, remove from the pan, place in a roasting pan and cook in the oven for a further 8 – 10 minutes depending on how rare you like it, 2 minutes before the ending of cooking, drizzle with the runny honey.

To make the dressing, gently fry the shallots in a small frying pan in the olive oil, be careful not to colour them, until soft. Turn down the heat to low, add the cranberry sauce, honey, white wine vinegar and Dijon mustard and gently combine together. Remove from the heat and allow to cool slightly.
Remove the duck from the oven and allow to rest for 2 minutes and while it is resting, separate the chicory leaves, and wash, mix with the watercress and place a handful on 4 serving plates, top with the winter squash and place slices of duck breast on each salad. Top with the cranberries and spoon over the dressing.