– two duck breasts, skin scored (though not through to the meat)

– 1 tbsp honey

– 1 tbsp soy

– 1 tbsp whiskey (optional)

– 1 small butternut squash

– 1 sweet potato

– a handful of fresh thyme (or 1 tbs dry)

– ½ cup red wine

– 2 tbs red currant chutney

Marinate the duck in honey, soy and whiskey. In the meantime, cut the butternut squash lengthwise, core and cut into wedges (don’t bother peeling them). Do the same with the sweet potato. Place in a roasting dish and set aside.

Take the duck breasts out of the marinade and fry in a pan on a medium heat, skin side down for about 5 minutes and much of the fat has melted away. Turn over to the meat side and fry for an additional minute. Take off the heat and place the duck aside on a plate.

Spoon out most of the fat from the pan and into the roasting dish to coat the vegetables. Add some thyme, salt and pepper and place in a preheated oven (200c) and roast for 10-15 minutes, turning over occasionally.

Meanwhile, return the pan to the heat, add the wine and scrape up the bits to coat. Once the wine has reduced, add the red currant chutney, stir, and turn off the heat.

Take the vegetables out of the oven and add the duck breasts, skin side up and return to the oven for about 10 minutes (for medium). Turn off the heat, leave the oven ajar and let rest for 5 minutes. To serve, slice up the duck thickly, spoon over the sauce and serve the vegetables on the side.

Serves 2-3 (depending on the size of the duck breasts)