Roasted duck breast, reduced cooking juice

Score the skin (without cutting into the flesh) with a sharp knife.

Peel the pumpkin and cut into large cubes. Slowly confit them in butter, sugar, and water.

Blanch the Brussels sprouts leaves and cook the Romanesco cabbage florets in a pot of salted water.

Rehydrate the duck stock with water.

Cook the duck breast over medium heat for 5 minutes on each side and let it rest on a rack. The collected juice will be added to the duck stock.

Arrange harmoniously.