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


  • Put butternut squash, shallot and bacon in bowl.
  • Add orange, lime, olive oil, butter, sage and thyme, season with sea salt and cracked black pepper.
  • Toss all ingredients together and spread onto a roasting tray and bake in oven (180°C) 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 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.
  • 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.
  • TIP: Before cooking duck breast, rub skin with sea salt for extra crispiness.
  • Cooking the duck skin side down on a cold pan also helps the skin to cook through.

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