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Step 1
Cut pumpkin into halves and then scoop out seeds.
Step 2
Cut halves into eight wedges and put them into large mixing bowl. Add room temperature butter, fresh sage, toasted walnuts, and honey to a food processor and blend until smooth.
Step 3
Add 3/4 of butter mixture to pumpkin in the mixing bowl and toss to coat each piece evenly. Reserve remaining 1/4 of butter mixture for duck breasts.
Step 4
Take a large baking sheet and lay out pumpkin wedges in a single layer with plenty of space between each piece. Sprinkle each piece with some brown sugar and then roast in the oven until tender, approximately 25-30 minutes.
Step 5
Meanwhile, prepare duck breasts. Lay them out on a cutting board, skin side up, and score (lightly cut into) each breast in a diamond pattern, which will allow the fat to render and the skin to get crispy.
Step 6
Combine cinnamon, cloves and fresh sage together in bowl and season breast with spice mixture, salt and pepper.
Step 7
To cook, coat bottom of large sauté pan with olive oil and put the pan over medium heat. When oil is smoking, add breasts, skin side down, and cook slowly for about 10 minutes, occasionally dumping fat into a bowl. Cool until most of fat is rendered (cooked off) and skin is brown and crispy.
Step 8
Turn breasts and cook 3-4 more minutes until medium. Take duck out of the pan and put on a platter. Set aside.
Step 9
Add reserved butter mixture pan until melted. Butter should be a light brown color.
Step 10
To serve, cut duck breasts crosswise, on an angle, into eight slices.
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Spicy Roasted Duck and Honey Walnut Pumpkin Step by Step
