HONEY AND MUSTARD GLAZED DUCK CONFIT ROAST BUTTERNUT SQUASH AND CORIANDER OIL
MY favourite duck recipe ever – the sheer combination of the glorious velvety butternut squash, the crispy duck and coriander is a magical combination. 200g honey Two tablespoons soy sauce
Two tablespoons sherry
Two teaspoons Dijon mustard Butternut Squash
One butternut squash – trimmed and de-seeded
One tablespoon olive oil Pinch curry powder 50g butter Method: 1. Rub the duck legs with the salt and leave in the fridge overnight – wash the salt off – place in a small deep baking dish and cover with the goose fat. Place in a oven 120°C for two-and-a-half hours or until when you pull on one of the bones it comes out cleanly. 2. If serving straight away remove from the fat, remove the bones and place under a hot grill for about two-to-three minutes until crispy. 3. For the glaze – place the coriander and mustard seeds on a tray, toast under a hot grill until a light golden, cool, then grind in a pestle and mortar. Add the honey, soy, sherry and mustard stir together then season to taste. 4. For the butternut squash – cut half of it into 2cm cubes, drizzle with olive oil and pinch of curry powder. Roast in a hot oven 180C for approximately 15 minutes, if it starts to colour cover with foil. 5. With the remainder of the squash cut into small chunks and place in a casserole pan with the butter, cover and cook slowly for about 20 minutes until soft. Blend to a purée then season. 6. For the coriander oil – blend the coriander, spinach and oil together. 7. When ready to serve spoon some of the glaze over each duck leg and grill until golden – keep basting the duck through out the process. 8. Reheat the squash purée and place a spoonful on each plate, place the duck on top and scatter around the diced squash – finish with optional chorizo and baby shoots and a drizzle of coriander oil.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter