Ingredients
4 plump duck breasts
1 butternut squash
Large bundle of green beans or some broccoli as preferred
1 - 1.5kg/ 2-3 lbs floury potatoes
Approximately 6oz of butter
250ml sour cream (do not substitute with creme fraiche; use real sour cream or extra thick double cream).
Large garlic bulb
Olive oil
Salt and pepper
Method
- Cut the squash into large wedges but before making the first incision, when you think they're big enough, make them a bit bigger! Place the wedges in a non-stick baking dish, cover with olive oil and season with sea salt and ground pepper
- Bake at 200°C for 40 minutes or until a fork slides easily through the wedge
- For colour, add green beans or broccoli for the final 10 minutes
- Drizzle the green beans or broccoli with oil oozing from the roasting squash, layer them on top of the squash and cook until al dente
- Peel and boil the potatoes until soft. Drain and put the potatoes in mixing bowl or leave in the pan. Add the brick of butter and the large tub of sour cream and mash with a hand mixer
- Add sea salt and black pepper to taste
- While the potatoes are boiling, roast the full garlic bulb dressed with olive and a little stock from the vegetables for 20 minutes in the high heat of the oven (200°C)
- Squeeze each clove separately into the mashed potatoes and mix
- Place the breasts on a dry, non-stick roasting tray and score across the fat of the duck. Salt the bottom of the tray and rub salt into the duck's fat
- Bake at 200°C until the duck breasts plump up off the tray or to taste (medium or medium well)
- During the last 5 minutes of cooking time grill the duck fat to desired crunchiness and taste
- Slice and serve on a white plate. Place a dollop of mashed potatoes at the top of the plate, fan slices of duck under potatoes, and place squash next to duck
- Serve with a glass (or two) of red wine
