Heat a pan and add a drizzle of oil – just a tiny bit, since the duck skin will release plenty of fat on its own, so there's no need to overdo it with the oil. Just enough so the pan isn't completely dry.

Place the duck breasts in the hot pan, skin-side down. Sear on this side for about 5 to 6 minutes. Don't use full heat, so the skin doesn't burn. Flip the breasts over and sear the other side for another 4 minutes. No longer, so the meat doesn't dry out and turn tough.

After that, transfer the meat to the baking dish or roasting pan. Cover with the lid or foil and place in the preheated oven. Leave it there for about 6 minutes. This step is for anyone who likes their duck breast juicy and tender – this method makes it much more tender.

Take the cooked duck breasts out of the oven and let them rest in the pan while you finish preparing the rest of the dish.

Drain the cooked lentils and transfer them to a large bowl. Add the chopped grilled or roasted pumpkin, the juicy red pomegranate seeds, and the chopped hazelnuts. Mix well and taste – you may want to add a pinch more salt and pepper.

Slice the rested duck breasts. Pour the pan juices left in the roasting dish into the lentil salad and mix through.

Serve the salad in a bowl or on a plate, topped with the sliced duck breast.