Crispy Duck Breast with Glazed Butternut Squash and Cured Bacon
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
- Put butternut squash, shallot & bacon in bowl.
- Add orange, lime, olive oil, butter, sage & thyme, season with sea salt & cracked black pepper.
- Toss all ingredients together & spread onto a roasting tray & bake in oven (180 °C / 356 °F) until tender - 15/20minutes.
- Place duck breast skin side down on a cold heavy frying pan. Place on high heat until crisp, 5 minutes.
- 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.
- Allow the duck breast to rest and carve lengthways.
- Spoon the vegetables onto 4 serving plates. Place the duck on the top with the rocket leaves, drizzle with olive oil.
Notes
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