Crispy Duck Breast

With Glazed Butternut Squash and Cured Bacon


  • 4 duck breast
  • 1 butternut squash (peeled and cubed)
  • 200 g cured bacon (cut, blanched and cubed)
  • 4 large shallots (peeled and halfed)
  • 1 table spoon of honey
  • juice of 1 orange
  • juice of 1 lime
  • 1 table spoon of olive oil
  • 50 g butter
  • 50 g chopped fresh sage
  • 50 g chopped fresh thyme
  • 1 large bunch of rocket leaves


  1. Put butternut squash, shallot and bacon in bowl.
  2. Add orange, lime, olive oil, butter, sage and thyme, season with sea salt and cracked black pepper.
  3. Toss all ingredients together and spread onto a roasting tray and bake in oven (180°C) until tender 15/20minutes.
  4. Place duck breast skin side down on a cold heavy frying pan.
  5. Place on high heat until crisp, 5 minutes.
  6. Turn duck breast over and reduce heat, cook for a further 3/5 mins. This will allow to cook the duck Pink, cook longer for medium and well done.
  7. Allow the duck breast to rest and carve length ways. Spoon the vegetables onto four serving plates. Place duck on top with rocket leaves, drizzle with olive oil.
  8. TIP: Before cooking duck breast, rub skin with sea salt for extra crispiness.
  9. Cooking the duck skin side down on a cold pan also helps the skin to cook through.


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