Duck Breast with Garlic Mash and Butternut Squash

Ingredients

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Ingredients

  •   4 plump duck breasts
  •   1 butternut squash
  •   Large bundle of green beans or some broccoli, as preferred
  • g floury potatoes
  •   1 brick of butter
  •   Large garlic bulb
  •   Olive oil
  •   Salt and pepper

Method

  • 1

    Step 1

    Cut the squash into large wedges but before making the first incision, when you think they're big enough, make them a bit bigger! Place the wedges in a non-stick baking dish, cover with olive oil and season with sea salt and ground pepper. .
  • 2

    Step 2

    Bake at 200°C for 40 minutes or until a fork slides easily through wedge. For colour, add green beans or broccoli for the final ten minutes
  • 3

    Step 3

    Drizzle the green beans or broccoli with oil oozing from the roasting squash, layer them on top of the squash and cook until al dente.
  • 4

    Step 4

    For the garlic mash, peel and boil the potatoes until soft.
  • 5

    Step 5

    Drain and put the potatoes in mixing bowl or leave in the pan. Add the brick of butter and the large tub of sour cream and mash with a hand mixer.
  • 6

    Step 6

    Add sea salt and black pepper to taste.
  • 7

    Step 7

    While the potatoes are boiling, roast the full garlic bulb dressed with olive oil and a little stock from the vegetables for 20 minutes in the high heat oven (200°C). Squeeze each clove separately into the mashed potatoes and mix.
  • 8

    Step 8

    Place the duck breasts on a dry, non-stick roasting tray and score across the fat of the duck.
  • 9

    Step 9

    Salt the bottom of the tray and rub salt into the duck's fat. Then bake at 200°C until the duck breasts plump up off the tray or to taste (medium or medium well).
  • 10

    Step 10

    During the last five minutes of cooking time grill the duck fat to desired crunchiness and taste.
  • 11

    Step 11

    Slice and serve on a white plate. Place a dollop of mashed potatoes at the top of the plate, fan slices of duck under potatoes, and place squash next to duck.

Ingredients

  • 4 plump duck breasts
  • 1 butternut squash
  • Large bundle of green beans or some broccoli, as preferred
  • 1500 g floury potatoes
  • 1 brick of butter
  • Large garlic bulb
  • Olive oil
  • Salt and pepper