Dukkah Coated Duck

Put the squash on a lined baking tray and drizzle over some oil. Season with a pinch of salt and a grind of black pepper and toss to coat. Pop on the top shelf of your oven. Roast until soft, 30-35 mins. After 20 mins, add the onion to the baking tray, carefully toss together and roast until browned, 15 mins.

Meanwhile, heat a frying pan on medium high heat. While the pan gets hot, pop the duck breast on a chopping board skin-side up. Use a sharp knife to make criss crosses on the skin (don't cut through to the flesh), four lines going one way and four going the other way diagonally. Season both sides of each duck breast with a pinch of salt and black pepper.

Lay the duck skin-side down in your pan. Cook until the skin is crisp, 6-7 mins, turn and brown the flesh side for 1 minute. Place on another baking tray (skin-side up). Pop the baking tray on the middle shelf of your oven and roast for 8-10 mins. TIP: Cook for a couple mins more if you want it less rare. When done, remove from your oven and drizzle on the honey. Wrap loosely in foil to keep warm.

Break the feta cheese into small chunks roughly 1cm in size. Make the dressing for the rocket in a mixing bowl by adding the cider vinegar to the olive oil (amount specified in the ingredient list). Whisk together using a fork. Season with salt and pepper and add half of the sumac, mix again. When the butternut and onion are cooked, remove from the oven and sprinkle over the remaining sumac.