Sweet and sour pumpkin with duck breast

Matt Tebbutt serves duck breast with Ironbark pumpkin, topped with a sweet and sour combination of chillies, sugar and white wine vinegar
By Matt Tebbutt
Sweet and sour pumpkin with duck breast
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


  • 1 kg Ironbark pumpkin, seeds removed, cut into wedges
  • 4 tbsp olive oil, for frying
  • 150 ml white wine vinegar
  • 1-2 tsp caster sugar
  • 1 red chilli, finely chopped
  • 2 large duck breast
  • 1 bunches coriander, roughly chopped
  • 1 bunches mint, roughly chopped


1. Preheat the oven to 190C/gas 5.

2. Fry the pumpkin wedges in a large frying pan with as much olive oil as necessary until coloured on all sides. Add the white wine vinegar, sugar, sea salt and freshly ground black pepper, to taste, and most of the chilli (reserving a little for garnish at the end).

3. Add a dash more oil to the pumpkin, tip all the ingredients onto a baking tray and roast in the oven for 30-40 minutes or until tender.

3. Score the fat on the duck breasts in a criss-cross pattern with a sharp knife. Place in a hot ovenproof frying pan skin-side down and fry for 3-4 minutes over a medium heat, or until the skin is golden-brown. Transfer to the oven and roast for 5-6 minutes, or until cooked to your liking.

4. Sprinkle the chopped coriander and mint and remaining chilli over the cooked pumpkin. Serve with slices of duck breast.

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