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Honey-mustard duck breasts with butternut squash recipe

Honey-mustard duck breasts with butternut squash recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Duck
  • Roast duck
  • Roast duck breasts

Duck breasts are coated with crushed peppercorns, honey and mustard, then roasted with large wedges of butternut squash.

2 people made this

IngredientsServes: 4

  • 1 butternut squash
  • 1 or 2 tablespoons of olive oil
  • sea ​​salt, to taste
  • 1 tablespoon of crushed peppercorns
  • 2 tablespoons of finely chopped parsley, divided
  • 4 (175g) duck breast fillets
  • 4 tablespoons of honey
  • 4 tablespoons of sugar
  • 1 tablespoon Dijon mustard

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat the oven to 180 C / Gas 4.
  2. Slice the butternut squash in half, remove seeds and slice into 4 thick wedges; place in a baking dish and drizzle olive oil on top. Season with salt and roast in preheated oven for 40 to 60 minutes or until cooked through.
  3. Sprinkle crushed peppercorns and 1 tablespoon of finely chopped parsley on skinless side of duck breasts, pressing the mixture into the flesh to secure. Mix honey, sugar and mustard together in a small bowl; drizzle on top of duck breasts. Arrange the duck on a roasting rack with a tray underneath to catch the cooking juices; roast for 30 to 40 minutes in preheated oven, or until cooked to your liking. Transfer the duck breasts to a board to rest; reserve cooking liquid.
  4. Pour the reserved cooking liquid into a pan and bring to the boil until it starts to thicken and reduce into a sauce.
  5. Slice duck breast fillets and arrange on serving plates with a wedge of roasted butternut squash. Drizzle sauce on top and add some freshly chopped parsley.

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From the kitchen of TAMSINBH

1 tbsp olive oil
4 shallots, chopped
350g (12oz) butternut squash, diced (I just use a whole one, as it's free)
225g (8oz) risotto rice
150ml (5 fl oz) dry white wine
600ml (1 pint) veg stock
100g (3 1/2 oz) low fat Boursin
salt and pepper

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Sea salt and freshly ground black pepper

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cranberry or redcurrant jelly, to taste

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4-5 chicken breasts, cut into bite-sized pieces or fingers, seasoned with salt & pepper
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1/2 cup dill pickle juice
2 eggs
2 1/2 cups all-purpose flour
2 Tablespoons powdered sugar
1 teaspoon salt
1 1/2 teaspoon pepper
1 cup canola or vegetable oil, divided

Honey Mustard Dipping Sauce
1 cup plain parve sour cream, like Tofutti brand
2 Tablespoons yellow mustard
2 Tablespoon Dijon mustard
4 Tablespoons honey

Whisk together egg, rice milk and pickle juice, and pour into a large bowl or zipper bag. Add chicken pieces and marinate in the refrigerator for 4 hours. Combine flour, sugar, salt and pepper in a large paper or zippered bag. Shake to combine. Remove chicken from the marinade, shake off a bit and add into the bag. Shake the bag to coat the chicken completely. Heat half of the oil to 350 degrees in a large skillet. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don&rsquot want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.

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Recipe Summary

  • 1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
  • 3 teaspoons olive oil
  • Coarse salt and ground pepper
  • 1 boneless turkey breast half (2 pounds)
  • 3 tablespoons whole-grain mustard, plus more for serving (optional)
  • 1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick

Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil season with salt and pepper. Push carrots to edges of baking sheet place turkey in center, skin side up. Coat top of turkey with mustard season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.

In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.

Transfer turkey to a cutting board tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

17 thoughts on &ldquo Recipe Index &rdquo

im always looking for recipes and here is like the best recipes in the whole wide world

Terrific and innovative recipes! Looking for parve cornbread recipe can you send recipe? Thanx

Thanks Linda! The pareve cornbread recipe is available here:

what brand pots and pans do you recommend for pesach? I dont like farberware, looking for a good quality set as i do a lot of cooking

Cuisinart makes decent pots, otherwise for a better pot, I’d go with Calphalon.

I am a little overwhelmed with the list here. Everything looks better than the next.

I watched you make simanim salad. Many thanks a wonderful looking salad. You used a mandolin and it is what I am looking for. Would you recommend what you used and if so which brand is it. Many thanks

Thanks for watching! It’s the Zyliss folding mandoline.

mant thanks for your reply. it definitely wasn’t the zyliss mandolin. it was a small pink mandolin.

I remember which one now, but I don’t have it anymore, sorry!

On your recipe index page, in the list of breakfast and brunch, when I click on “beet, kale, and goat cheese shahshuka” it hotlinks me to a recipe for banana muffins instead. Thought you’d want to know so can fix link to what sounds like a great recipe. I just found your website via a link on Molly Yeh’s website today (she gave a shout-out to your hasselback salami). Just scrolling through your recipes quickly, I’ve found a long list of great sounding (and super inventive and one-of-a-kind) recipes that I will try. Thank you!

Hi Susan and welcome to the blog! Thanks for pointing that out, I fixed it and also took the opportunity to update the index!

I’ve been looking for an egg matzoh recipe since it’s our favorite and we don’t have Passover foods in our grocery. Do you have one or do you know of a website that has this recipe? Thanks!

Unfortunately I’ve never made matzo from scratch so I’m not familiar. Good luck!

I would love a recipe for the passover leaf cookies they are harder to find in the bake shops. I think they are made with an almond cookie base? thanks1