Duck breast with roasted pumpkin

Prepare the ingredients. Cut the flesh of a fresh sweet pumpkin into large wedges, about 3–4 cm thick.
Trim the chilled duck breast of any excess membranes and tendons. But it’s important to keep the skin on: carefully score it in a crisscross pattern without damaging the meat—this will allow all the fat to render evenly and give it a beautiful texture when roasted.
 Rub the breast with salt and freshly ground black pepper. Add soy sauce and pure honey. Let it marinate for 20–30 minutes in the refrigerator.

Place the marinated fillet in a vacuum-sealed bag with a small amount of vegetable oil, then submerge it in a sous-vide water bath (58° for a tender medium-rare doneness) for 2 hours. Afterward, remove the bag and let the breast cool.
Before serving, sear the duck skin-side down over medium heat for 3–5 minutes until golden brown and the fat has rendered. Then flip it over and sear the meat side for 60 seconds.
Let the cooked breast rest for 2 minutes, then slice it thinly across the grain.

Place the prepared pumpkin on a baking sheet, add butter and a small amount of sugar. Gently toss to combine and bake the pumpkin at 180–190° for 25 minutes.
Meanwhile, prepare the sauce for the duck breast. Squeeze the juice from a fresh orange, pour it into a saucepan, and place it over medium heat. Add natural honey and gently heat until completely dissolved.

 Cook the sauce for 3 minutes until it has reduced slightly and the flavor has intensified. Gradually pour in the cream in a thin stream, stirring constantly with a whisk. Continue cooking for another 3 minutes until the sauce has a smooth, uniform texture. Add the butter, stirring constantly until it has completely melted and the sauce is shiny and smooth.

Place the roasted pumpkin on a serving plate to form the base of the dish. Arrange the slices of duck breast in a fan shape next to it. Drizzle a thin line of orange sauce over the meat. Gently arrange the salad mix, maintaining its volume and light, airy presentation.