Crispy Duck Breast, Sage and Thyme Glazed Butternut Squash and Shallot and Cured Bacon with Tossed Rocket Leaves

 
 
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  • Prep:
    30 min
  • Cook:
    25 min

Wine:

Dietary:

Serves: 

4

Season:

Ingredients

  • 4 duck breast
  • 1 butternet squash peeled and cubed
  • 200 grams cured bacon cut, blanched and cubed
  • 4 large shallots peeled and halved
  • 1 tablespoon honey
  • 1 orange juice of
  • 1 lime juice of
  • 1 tablespoon olive oil
  • 50 grams butter
  • 50 grams sage fresh, chopped
  • 50 grams thyme fresh, chopped
  • 1 bunch rocket leaves
April 23, 2011, By Derry Clarke

Method

  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 (180C) 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.
 

Crispy Duck Breast, Sage and Thyme Glazed Butternut Squash and Shallot and Cured Bacon with Tossed Rocket Leaves / , / Derry Clarke 774