Balsamic mint duck breast with honey-roasted squash and cavolo nero

Marinating duck breasts in a balsamic vinegar and mint sauce helps cut through the richness of the duck, as well as adding a lovely flavour and tenderising the meat. Cavolo nero (Tuscan kale), or black cabbage, is an Italian vegetable that is readily available but Savoy cabbage is just as good if you prefer. A celeriac or parsnip purée would be wonderful to accompany this dish.