Peach purée cuts through the richness of the duck breast in James Martin's stylish dinner party dish.
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
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 an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn the breasts over and cook for a further 1-2 minutes.
Transfer the duck breasts to a baking tray. Mix the honey and five-spice powder together in a bowl, then pour the mixture over the duck. Arrange the peach halves around the duck and roast in the oven for 10-12 minutes.
Remove the tray from the oven and set the duck aside to rest for five minutes.
When cool enough to handle, peel the peaches and blend the flesh 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.
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James Martin is joined by top chef Tom Kitchin for the cooking show.
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