4 duck breasts Palo de Mallorca and spice glaze 1 tbsp cardamom 1 tbsp cloves 1 tbsp green aniseed 150 ml maple syrup 100 ml Palo de Mallorca Pumpkin sauce 500 g pumpkin (peeled and chopped) 400 ml white chicken stock Juice of a lime Pepper and salt Potatoes with mustard seeds 600 g potatoes 1 tbsp mustard seeds 100 ml verjuice 2 tbsp parsley (well chopped) 100 ml Mallorcan olive oil Pepper and salt

Lightly toast the spices in a hot frying pan. Add the Palo de Mallorca and maple syrup and reduce until it starts to thicken. Leave to cool. Place all the ingredients in a saucepan and cook for 15 to 20 minutes. Mix in a blender and strain through a fine sieve. Season to taste. Boil the verjuice and pour the hot liquid over the mustard seeds. Soak for 1 hour. Boil the unpeeled potatoes for 15 to 20 minutes until they become soft. Drain well and leave to cool until they can be touched by hand. Peel the potatoes and put them in a bowl. Add the soaked mustard seeds, the Mallorcan olive oil and the finely chopped parsley. Mix with a fork until obtaining a kind of puree. Season to taste. Heat a frying pan and fry the duck breasts with the skin underneath until they become crispy and golden brown. Turn them over and coat the skin with the Palo de Mallorca and spice glaze. Bake the breasts for 4 minutes in a hot oven (200ºC).

Place a duck breast on each plate and add a little of the potato with mustard seeds. Serve with the hot pumpkin sauce.