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Asian crispy duck & squash salad

Serves:

2

Cook Time:

45

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Notes

Crispy duck and caramelised spiced squash go wonderfully together here, and the herby Asian dressing peps everything up perfectly!

Ingredients

  • 1/2 butternut squash, seeds, reserved, cut into chunks

  • 1/2 tsp. chilli flakes

  • 1/2 tsp. ground coriander

  • 1/2 tsp. ground cinnamon

  • vegetable oil/light olive oil for drizzling

  • 1/2 aromatic crispy duck/2 confit duck legs

  • 1 lime, zested and juiced

  • extra virgin olive oil

  • 1 tsp. sesame oil

  • 1 tbsp. soy sauce

  • 1 tsp. soft brown sugar

  • 1 red chilli, finely chopped

  • 1 clove garlic, crushed

  • 3 spring onions, finely sliced

  • Small handful coriander, chopped

  • Few sprigs mint, leaves picked and chopped

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Arrange the butternut squash on a baking tray, sprinkle with the chilli flakes, ground coriander, ground cinnamon, salt, pepper and a drizzle of olive oil.

  3. Roast for 45 minutes.

  4. Cook the duck according to packet instructions - this is likely to be 30-45 minutes.

  5. Remove the flesh from the squash seeds, rinse, toss with salt, pepper, and oil and toast in a dry frying pan for a few minutes until they're starting to crisp and are turning golden.

  6. To make the dressing, combine the lime zest and juice, the same quantity of extra virgin olive oil, sesame oil, soy sauce, soft brown sugar, red chilli, garlic, and spring onions, coriander and mint.

  7. To serve, shred the duck, place on top of the roasted squash and drizzle with the herby Asian dressing.

Nutrition

kcal

437

fat

23.1

sat fat

4.6

carbs

34.3

sugars

7.1

fibre

8.1

protein

28.8

salt

1.5

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