Now that it's getting colder, we thought what better than a warming winter recipe seasoned with garlic and thyme. Perfect for cosy nights in.
10 minutes preparation
40 minutes cooking
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 180oC, Fan 160oC, Gas Mark 4
2. Peel the squash then remove the seeds and cut into wedges. Place in oven proof dish and add the thyme, garlic, 2 tablespoons 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 minutes
4. While the beetroot and squash is cooking, place the duck breasts in a pan and cook on a medium heat without oil for 6-8 minutes or until golden brown. Pour off the fat regularly and seal the other side for 30 seconds
5. Next, remove the breasts from the pan and place them skin side up on a rack in a roasting tin in the middle of the oven for 10-18 minutes depending on how you like your duck cooked. Once the breasts are cooked, leave them to rest for 10 minutes before serving.
6. Remove the beetroot and butternut squash from the oven and add the spinach. Divide all of the vegetables on to the plates, slice the duck length-ways and place on the vegetables, pour the juices on the cutting board over the top of each breast.
Gressingham has lots of recipes along with “how-to” videos on their website www.gressinghamduck.co.uk