Duck Breast with Squash and Beetroot
Duck Breast with Squash and Beetroot



  • 4 duck breasts
  • 4 raw beetroot, peeled
  • 1 small butternut squash, peeled and cut into chunks
  • 1 head of garlic, halved
  • 2 thyme sprigs
  • 4 tbsp olive oil
  • 10g butter
  • Preheat the oven to 180C. Place the chunks of squash in an oven dish with the garlic, thyme, 2 tbsp of oil and some salt and pepper, and roast for 30 mins. Meanwhile, boil the beetroot in a pan until tender, then quarter and place in an oven dish with 2 tbsp of oil and some seasoning. Roast for 10 mins.
  • Slash the duck breast a few times with a sharp knife and season the skin well with salt and pepper. Fry in the butter, skin-side down, for 6-7 mins or until the fat has rendered and is golden and crisp. Flip and cook for 3 mins on the other side, then transfer to the oven for 12 mins. Remove and leave to rest for 5 mins, then slice and serve with the roast vegetables, some leafy greens, and the pan juices drizzled over.
40 mins
4 serving

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