Duck Breast with Pumpkin Puree and Wine & Plum Sauce | Penelope Premium Duck

Ingredients

• 2 duck breasts "Penelope"
• 120 g Brussels sprouts
• salt and black pepper to taste
• 600 g pumpkin
• 40 g butter
• 3 tbsp olive oil
• 1 tbsp rosemary, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp olive oil
• 2 tbsp butter
• 1 shallot
• 200 g fresh plums
• 250 ml red wine
• 150 ml chicken broth
• 2 tbsp honey
• ½ tsp corn starch