Duck Breasts with Roasted Beetroot & Butternut Squash

A simple duck breast recipe with roasted vegetable accompaniments.

Serves: 4
10 mins
40 mins


  • 4 Gressingham duck breasts
  • 4 medium size raw beetroots
  • 1 small butternut squash
  • 1 head of garlic, cut in two
  • 1 bag washed baby spinach
  • 2 sprigs of thyme
  • 4 tablespoon olive oil
  • 10g unsalted butter
  • salt and pepper


  1. Start by pre-heating your oven to 180°C, 160oC Fan, Gas Mark 4
  2. Peel the squash then remove the seeds and cut into wedges. Place in an oven proof dish and add the thyme, the garlic, 2 tablespoon of olive oil, salt and pepper and cook until tender (around 30 minutes).
  3. While the squash is cooking boil the beetroot in a pan until tender. Drain and when cold peel the skin and cut into quarters, then place in an oven proof dish with 2 tablespoons of olive oil, salt and pepper, and bake for 10 mins
  4. While the beetroot and squash is cooking prepare and cook the duck breasts by following our step by step guide.
  5. Remove the beetroot and butternut squash from the oven and add to it the spinach. Divide all of the vegetables on to 4 plates, slice the duck lengthways and place on the vegetables, pour the juices on the cutting board over the top of each breast.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.