Wild duck with beetroot and pumpkin from the Big Green Egg

Ingredients

• 2 red beetroots
• ½ small butternut squash
• 1 tbsp mild olive oil
• 1 tbsp extra virgin olive oil
• raspberry vinegar, to taste
• 50g white hazelnuts
• 1 organic orange
• 1 tbsp ground vadouvan
• ½ shallot
• 1 tbsp olive oil
• 50 ml white wine
• 50 ml Cointreau
• 200 ml game stock
• 1 tbsp green peppercorns
• 4 wild duck legs
• 1 orange
• 1 l poultry stock
• 4 wild duck breasts
• 300 g chickpea couscous
• 3 sprigs of mint
• 3 sprigs of coriander
• 3 sprigs of parsley
• 2 tbsp pomegranate seeds