Ingredients

• 4 tbsp vegetable oil
• 400g/14oz butternut squash
• peeled
• cut into 1cm/½in cubes
• 2 green chillies
• seeds removed
• finely chopped
• ½ tsp black onion seeds
• ½ tsp ground turmeric

• ½ tsp ground fenugreek
• 4 tbsp chopped fresh coriander
• 4 tbsp chopped fresh mint leaves
• 2 tbsp mango chutney
• 1 lime
• juice only
• 3 tbsp clear honey
• 4 duck breasts
• trimmed and skin scored
• 2 tsp five-spice powder
• salt and freshly ground black pepper
• drizzle olive oil
• 3 peaches
• halved
• stones removed
• knob of butter
• 1 punnet red amaranth cress
• 1 punnet coriander cress

Directions

• For the squash pickle
• heat a frying pan until hot
• add the oil and butternut squash and stir-fry for 3-4 minutes
• or until softened and golden-brown.
• Stir in the chopped chilli
• onion seeds
• turmeric and fenugreek
• then reduce the heat slightly and stir fry for 4-5 minutes
• or until the butternut squash is tender.
• Stir in the chopped coriander
• mint
• chutney and lime juice. Season with salt and freshly ground black pepper and keep warm.
• Meanwhile
• for the duck
• preheat the oven to 200C/400F/Gas 6.
• Heat a frying pan until very hot
• add the honey and the duck breasts
• fat-side down. Add one teaspoon of five-spice powder
• season to taste with salt and pepper and cook for 3-4 minutes
• or until golden-brown.
• Transfer the duck breasts to an ovenproof pan or oven dish and arrange skin side up. Add a drizzle of olive oil and place in the preheated oven for 10-12 minutes.
• Fry the peach halves in a frying pan with a knob of butter and a teaspoon of five spice. When the peaches are soft and caramelised set them aside to cool slightly.
• Remove the duck from the oven and set the duck aside to rest for five minutes.
• When cooled
• blend the peaches to a purée in a food processer.
• To serve
• spoon the squash pickle onto serving plates
• slice the duck breast and arrange on top. Spoon the peach purée alongside. Spoon over the cooking juices from the duck and finish with a scattering of red amaranth and coriander cress.