Dukkah Coated Duck
with a Roasted Butternut Salad and Sumac Dressing
Tonight's dinner is a veritable explosion of colour and flavour. Sweet roasted butternut squash, peppery rocket, tangy sumac and salty feta make a bed for deliciously crispy-skinned duck. It's finished with dukkah, that gorgeous Middle Eastern mixture of roasted nuts and spices. Duck and dukkah, such a good combination it surely can't be a coincidence that their names are so similar?
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Butternut Squash
1
Red Onion
2
Duck Breasts
15
Honey
100
Feta Cheese
15
Cider Vinegar
(Contains Sulphites)
1
Sumac
40
Wild Rocket
1
Dukkah Mix
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the butternut squash lengthways (no need to peel!) and scoop out the seeds. Chop into 1cm cubes. Halve the red onion (leaving the root on), then peel and chop into wedges (four per half).
Put the squash on a lined baking tray and drizzle over some oil. Season with a pinch of salt and a grind of black pepper and toss to coat. Pop on the top shelf of your oven. Roast until soft, 30-35 mins. After 20 mins, add the onion to the baking tray, carefully toss together and roast until browned, 15 mins.
Meanwhile, heat a frying pan on medium high heat. While the pan gets hot, pop the duck breast on a chopping board skin-side up. Use a sharp knife to make criss crosses on the skin (don't cut through to the flesh), four lines going one way and four going the other way diagonally. Season both sides of each duck breast with a pinch of salt and black pepper.
Lay the duck skin-side down in your pan. Cook until the skin is crisp, 6-7 mins, turn and brown the flesh side for 1 minute. Place on another baking tray (skin-side up). Pop the baking tray on the middle shelf of your oven and roast for 8-10 mins. TIP: Cook for a couple mins more if you want it less rare. When done, remove from your oven and drizzle on the honey. Wrap loosely in foil to keep warm.
Break the feta cheese into small chunks roughly 1cm in size. Make the dressing for the rocket in a mixing bowl by adding the cider vinegar to the olive oil (amount specified in the ingredient list). Whisk together using a fork. Season with salt and pepper and add half of the sumac, mix again. When the butternut and onion are cooked, remove from the oven and sprinkle over the remaining sumac.
Cut each duck breast into six thin slices. Add the rocket to your sumac dressing and toss together. Lay the rocket out on your plates. Nestle the butternut and onion wedges amongst the rocket and then add the feta. Place the sliced duck on top and drizzle over any juices left in the foil. Sprinkle the dukkah spice mix over the duck. Enjoy!
