Ingredients

• 2 half duck breasts
• 400 g pumpkin
• 50 g natural yogurt
• 30 g red onion
• 2 cloves of garlic
• a head of Veronese radicchio
• star anise
• apple vinegar
• cloves
• cinnamon powder
• dry white wine
• mustard
• sugar
• shallot
• thyme
• blueberries
• Red grapes
• butter
• Juniper berries
• extra virgin olive oil
• salt
• pepper

For the recipe of duck breast with marinated chicory, clean the radicchio, sfogliatelo
and cut it into lozenges; mix it with half crushed lime, a pinch of salt, a pinch of sugar, yogurt, a teaspoon of mustard, 5-6 blueberries and 4-5 crushed grapes; let it marinate for an hour. Drain the radicchio from the marinade and season with a little oil.
For the chutney: clean the pumpkin, removing the rind and seeds, and cut it into pieces. Peel
onion and cut into slices. Toast in a pan 5 juniper berries, 3-4 stars of anise, a clove and half a teaspoon of cinnamon for a couple of minutes, then add a thread
of oil, the onion into slices, a whole clove of garlic with the peel and brown for another 2-3 minutes; add also 70 g of white wine, 30 g of apple vinegar and 30 g of sugar and fairies
reduce the sauce by half, then add the pumpkin into small pieces and cook for another 7-8 minutes.
For the duck breasts: cut the skin of the duck breasts with transversal cuts and season them with ground pepper. Cook them in a frying pan on the side of the skin for 4-5 minutes, then turn them on the other side, add a knob of butter, a clove of whole garlic with the peel and a thyme and continue cooking, turning them again, for another 4 – 5 minutes, until the skin is crisp. Turn off, salt to taste and serve the duck breasts with radicchio and chutney.