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Roast duck breast with butternut squash and leek

Get out there and bag yourself a duck to make this delicious roast duck breast with butternut squash and leek meal

roast duck breast with butternut squash and leek

Ingredients for this roast duck breast with butternut squash and leek dish:

  • 2 duck breasts (we used mallard)
  • 1 spoonful of butternut squash puree
  • 1 leek
  • 100ml whipping or double cream
  • Salt and pepper
  • Dried orange peel

How to cook roast duck breast with butternut squash and leek:

  1. Place the duck breasts, skin side down, in a pan
  2. Season with dried orange peel shavings and cook gently for six minutes
  3. Remove the skin and cook for another 12 minutes on a medium heat, turning occasionally
  4. While the breast is cooking, chop the leeks and put them in a pan. Season with salt and pepper
  5. Boil quickly with the cream for four or five minutes
  6. When ready, place the sliced duck breast on the leek and butternut squash