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Herby Squash with Crispy Duck

Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 8 Servings
Calories 290 kcal

Ingredients

  • 2 kg duck
  • 1 bunch mint chopped fine
  • 1 chili deseeded and chopped
  • 1 tsp coriander seeds
  • 1 butternut squash
  • 2 limes juiced and zested
  • 1 tsp sesame oil
  • 5 green onions sliced thin
  • 1 garlic clove minced
  • 1 tbsp soy sauce
  • 1 large bunch coriander finely chopped
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 350 degrees F. Wash duck and pat dry — season with salt and pepper. Place in a tray and roast for 2 hours.
  2. Cut squash into wedges, place into a roasting tray and drizzle with ½ tbsp olive oil. Sprinkle on coriander seeds, salt, pepper, and chili. Once the duck has been cooking for 1 hour and 15 minutes, roast the squash for 45 minutes.
  3. In the meantime, combine the remaining oil, lime juice, soy sauce, and sesame oil. Stir in chopped coriander and sliced green onion.
  4. After 2 hours, shred the duck with two forks and place into a large bowl. Mix in mint and dressing, tossing together. Plate and serve.