Duck Breast with Pumpkin and Vegetables

For the vegetables: Peel pumpkin, remove seeds, cut into slices and cut into wide strips. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into rectanglular shapes. Rinse the snowpeas and blanch in a pot of boiling water for 6-7 minutes. Drain thoroughly. Rinse the scallions and halve lengthwise.

Heat 4 tablespoons oil in a skillet set over medium heat. Add the pumpkin, cover and braise for 5 minutes. Stir in the bell peppers, sno peas and scallions, an cook, covered for another 5 minutes. When the pumpkin is tender, remove from heat. Season with salt, pepper and lemon juice to taste, and the cayenne pepper. 

For the duck: Heat the clarified butter in an ovensafe skillet. Season the duck breasts with salt and pepper to taste. Sear the duck breasts skin side down for 2-3 minutes. Turn the breasts over and cook over medium heat for 8-10 minutes. Roast in a 220°C (approximately 430°F) oven until crispy, about 10 minutes. Remove from the oven and cut the duck breasts diagonally into thin slices.