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Crispy Duck Breast with Glazed Butternut Squash and Cured Bacon

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: British

Ingredients

  • 4 duck breast
  • 1 butternet squash
  • 200 grams cured bacon
  • 4 large shallots
  • 1 tablespoon honey
  • 1 orange
  • 1 lime
  • 1 tablespoon olive oil
  • 50 grams butter
  • 50 grams sage
  • 50 grams fresh thyme
  • 1 bunch rocket leaves

Instructions

    Cup of Yum
  1. Put butternut squash, shallot & bacon in bowl.
  2. Add orange, lime, olive oil, butter, sage & thyme, season with sea salt & cracked black pepper.
  3. Toss all ingredients together & spread onto a roasting tray & bake in oven (180 °C / 356 °F) until tender - 15/20minutes.
  4. Place duck breast skin side down on a cold heavy frying pan. Place on high heat until crisp, 5 minutes.
  5. Turn duck breast over & reduce heat, cook for a further 3/5 minutes. This will allow to cook the duck pink. Cook longer for medium & well done.
  6. Allow the duck breast to rest and carve lengthways.
  7. Spoon the vegetables onto 4 serving plates. Place the duck on the top with the rocket leaves, drizzle with olive oil.

Notes