Pan-Seared Duck Breast with Braised Pumpkin and Red Wine Butter Sauce

Dice the pumpkin into small cubes and place them in a baking dish. Add the white wine, butter, salt, a pinch of sugar, pepper, and nutmeg.

Bake the pumpkin until tender for about 30 minutes at 180°C (350°F) on convection mode.

Caramelize the sugar in a saucepan until it turns a deep amber, then add the red wine, an orange or lemon peel strip, salt, and freshly ground pepper.

Reduce the liquid by at least ⅓ of its original volume, strain through a sieve, and whisk in the cold butter cubes off the heat.

Using a sharp knife, score the fat layer of the duck breasts in a crosshatch pattern, then season with salt and pepper.

Place the duck breasts skin-side down in a hot, dry skillet. Sear for 2 minutes until the skin is golden and crispy.

Flip the breasts to the other side and sear for another 2 minutes.

Brush the top of the duck breasts with honey, place them on a wire rack, and roast in the oven at 180°C (350°F) for about 12 minutes.

Remove from the oven and immediately wrap in aluminum foil to rest for 5 minutes.