Roast duck breast with butternut squash and leek

Ingredients for this roast duck breast with butternut squash and leek dish:

• 2 duck breasts (we used mallard)
• 1 spoonful of butternut squash puree
• 1 leek
• 100ml whipping or double cream
• Salt and pepper
• Dried orange peel

How to cook roast duck breast with butternut squash and leek:

1. Place the duck breasts, skin side down, in a pan
2. Season with dried orange peel shavings and cook gently for six minutes
3. Remove the skin and cook for another 12 minutes on a medium heat, turning occasionally
4. While the breast is cooking, chop the leeks and put them in a pan. Season with salt and pepper
5. Boil quickly with the cream for four or five minutes
6. When ready, place the sliced duck breast on the leek and butternut squash