Asian squash salad with crispy duck

Ingredients

  • 1 x 2 kg Gressingham duck
  • sea salt
  • freshly ground black pepper
  • 1 small bunch of fresh mint, leaves picked and chopped
  • 1â€ô2 dried red chillies, crumbled
  • 1 teaspoon coriander seeds
  • ½ teaspoon ground cinnamon
  • + 31 more ingredients
    • sea salt
    • freshly ground black pepper
    • 1 large butternut squash or 2 onion squash, quartered
    • olive oil
    • zest and juice of 1â€ô2 limes
    • 1 teaspoon sesame oil
    • 1 tablespoon soy sauce
    • 1 teaspoon soft brown sugar
    • 1 fresh red chilli, deseeded and finely chopped
    • 1 clove of garlic, peeled and finely grated
    • 5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
    • 1 large bunch of fresh coriander, leaves picked and stalks finely chopped
    • 1 x 2 kg Gressingham duck
    • sea salt
    • freshly ground black pepper
    • 1 small bunch of fresh mint, leaves picked and chopped
    • 1â€ô2 dried red chillies, crumbled
    • 1 teaspoon coriander seeds
    • ½ teaspoon ground cinnamon
    • sea salt
    • freshly ground black pepper
    • 1 large butternut squash or 2 onion squash, quartered
    • olive oil
    • zest and juice of 1â€ô2 limes
    • 1 teaspoon sesame oil
    • 1 tablespoon soy sauce
    • 1 teaspoon soft brown sugar
    • 1 fresh red chilli, deseeded and finely chopped
    • 1 clove of garlic, peeled and finely grated
    • 5 spring onions, white parts trimmed and finely sliced, green ends finely chopped
    • 1 large bunch of fresh coriander, leaves picked and stalks finely chopped

Preheat the oven to 180°C/350°F/gas 4. Wash the duck and pat it dry, inside and out, with kitchen paper, then rub it all over, inside as well, with salt and pepper. Place it in a tray and roast in the preheated oven for around 2 hours, turning it every now and then. Halfway through, you'll probab...

View full recipe at SpringPad

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