Duck breast with pumpkin purée and wine-plum sauce

Ingredients

Thinly slice the zucchini. Heat the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour the sweet-and-sour pickling liquid over the zucchini, allow to cool, then refrigerate to let the flavours develop.
Clean and cut the pumpkin into pieces, then roast until tender. While still warm, blend with a little butter into a smooth purée.
Soften the chopped shallot in butter, then add the garlic and rosemary. Add the red wine and reduce, then pour in the stock. Add the pitted plums and simmer until tender. Remove the rosemary sprig, blend and pass through a sieve.
Peel the carrots and cut lengthways. Cook in a little water until tender, drain, then finish in a pan with butter. Spoon the butter over the carrots to coat them in a glossy glaze.
Pat the duck breasts dry and lightly score the skin without cutting into the meat. Place skin side down in a cold pan and gradually heat to render the fat and crisp the skin. Turn over, sear the other side and cook the meat thoroughly; finish in the oven if needed, depending on the thickness.
Let the cooked duck breasts rest briefly, then slice.
Spoon the pumpkin purée onto the plate and add the duck breast, wine-plum sauce and glazed carrot. Finish with prepared pickled zucchini.