Inspiring recipes

Whole Roast Duck with a Maple Syrup Glaze and Spiced Roasted Butternut Squash

  • 1 whole Gressingham duck
  • maple syrup
  • 2 butternut squash (medium)
  • 4 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp crushed chilli flakes
  • 1 tsp ground coriander
  • ½ tsp sea salt

1. Pre-heat the oven 190°C / Gas Mark 5.

2. Place the duck on a rack over a roasting tin and prick the skin all over. Rub some sea salt into the skin for extra crispiness.

3. Roast for about 40–45 minutes per kg (½ lb) pouring the fat off frequently (the duck fat can be saved to make fantastic roast potatoes).

4. While the duck is cooking, prepare the butternut squash.

5. Peel the squash and halve lengthways, then scoop out and discard the seeds. Cut the flesh into 2½ cm cubes.

6. Put the olive oil in a large roasting tin and place in the oven for 3–4 minutes to heat up. Lightly crush the cumin, chilli flakes, coriander and salt together with a pestle and mortar. Throw the spices into the hot oil then add the butternut squash, tossing to coat in the hot spiced oil.

7. Roast for 30–35 minutes turning occasionally until golden brown and tender then serve with the duck.

8. During the last ½ hour of the duck cooking time, pour maple syrup all over and baste frequently, once cooked allow 20 minutes for the duck to rest before carving.

Delicious!

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