M i n d f u l c o o k i n g  

Spicy Autumn Duck 

 
Vegetables 
100g fresh chanterelle mushrooms (or fresh button mushrooms) 
25g of rocket leaves 
75g of peas (keep some in the pod for garnish). 
Edible flowers (optional) 
Butter 
Salt and Pepper to taste 
 
Gravy 
2 tbsp of all purpose flour 
1 cup of chicken or duck stock 
The juice of 1 orange. 
Salt and pepper to taste 
1 tsp of chilli flakes (optional) 
 
 
Method 
 
Butternut Squash Puree 
1. Preheat the oven to 200 C. Place the squash half, cut side down, on a baking sheet and roast for 30-40 minutes or until tender. Turn the oven down to 160 C for the duck. 
2. Scoop out into a bowl and add butter, cumin powder and salt. Mash with a potato masher or puree with a food processor till completely smooth. Spread into a small dish. Keep warm until serving. 
 
Duck 
1. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Place the duck breasts in a cold skillet or any oven friendly pan, skin-side down. Turn on the heat to medium and cook for 6-7 mins, then turn. Finish roasting in the oven for 5-6 mins for pink or 10-12 mins for well done. 
2. When the duck is ready transfer onto a warm plate and rest for 5 mins while you finish everything else. 
 
Vegetables 
1. Blanche the peas in salted water for 1-2 minutes. Then trasfer to an ice bath to stop the cooking process. Drain and set aside. 
 
2. Sautee the mushrooms in butter till light golden, add the peas and cook for a futher minute. Season with salt and pepper and set aside but keep warm. 
 
Gravy 
1. Take the skillet in which the duck was roasted. Drain off the excess fat leaving only a couple of tablespoons. Place on medium heat and add the flour and chilli flakes (optional), cook for 1-2 min and add the stock. Whisk for a smooth consistency, add in the orange juice and whisk while cooking till smooth and thickened. Add salt and pepper to taste. 
 
To Serve 
1. Slice each duck breast as you wish on a chopping board. Arrange on each plate along with a spoon of the butternut squash puree , the mushrooms and peas. Scatter some rocket leaves with the vegetables. Garnish with some edible flowers (optional). 
 
TIP: For the best crispy skin always start cooking the duck skin side down in a cold pan. The pan will heat slowly, as will the duck breast’s skin and fat, rendering out all the fat and making the skin incredibly crispy. If you start the cooking process in a hot pan the skin will colour before all the fat renders out and you will be left with soggy skin.  
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