Oven Roasted Duck with Butternut Squash Puree
Roasted Duck with Butternut Squash Puree features crispy duck legs and smooth squash puree. Topped with lemon sauce and fresh herbs, it’s ideal for cosy dinners or special occasions. Fall is coming, and this oven-roasted duck recipe is perfect for cool autumn evenings.
Duck breast is a special treat and is great for celebrations. This low-carb dish turns into something extraordinary, teamed with creamy butternut squash puree and savoury mint sauce. Perfect for a fancy dinner at home.
Roasted Duck with Butternut Squash Puree
When in season, I love to make the most of this vegetable and use it in every recipe I know. From soups and stews to desserts, baked dishes, and fried treats, I incorporate it in various ways. I cut it into cubes and freeze it for future use, so it’s always on hand whenever needed.
Each year, I aim to enhance the Autumn Collection with more recipes. If you enjoy this pumpkin recipe, you’ll also love my Butternut Squash Lasagne for a quick meal or my pumpkin muffins as a dessert and some pumpkin bread for a cute baked treat.
I love baking quick, autumn-inspired treats that are easy to make and taste incredible. I can create delicious fall recipes for my family with simple, seasonal ingredients like apples, pumpkins, pears, and squash. Sharing these homemade autumn bakes makes for special memories that last.
Expert Tips
Season Generously: Rub duck legs with salt, pepper, and herbs in advance for extra flavour.
Moist Meat and Crisp Skin: Bake the duck covered for juicy meat, then uncover and roast at a high temperature for crispy skin.
Smooth Puree: Roast butternut squash until tender, then blend with olive oil and seasoning. Add vegetable broth if needed for a creamy texture.
Equipment
A food processor is useful for preparing the butternut squash puree.
How to make Roasted Duck with Butternut Squash Puree
Ready to whip up something special? Try our Roasted Duck with Butternut Squash Puree! This recipe combines succulent duck with a smooth, creamy squash puree for a cosy, satisfying meal. We’ll guide you through each step, from prepping the duck to making the butternut squash puree and roasting everything to perfection.
Check out our detailed guide with step-by-step photos to help you create this delicious dish with ease!
Use paper towels to dry the duck legs, then season them with kosher salt and ground black pepper.
Place halved, seeded squash on it. Drizzle with olive oil, season, cover with foil and roast.
Place the duck legs in a roasting pan. Cover with foil and roast for 40 minutes. Uncover and roast for another 20 minutes until the skin is crispy
Once baked, scoop the squash flesh into a blender or food processor.
Blend roasted squash with mascarpone, butter, parmesan, and olive oil until smooth. Season with salt and pepper.
The puree should be silky and smooth with no lumps.
While the duck and squash roast, melt butter in a saucepan. Cook minced garlic until fragrant, then stir in sage or mint and grated lemon. Remove from heat.
Serve the butternut squash puree with the duck leg on top, drizzled with sauce, and garnished with sage or mint leaves.
A full list of ingredients and instructions can be found in the recipe card below.
Drinks that Pair Well with This Dish
For a roasted duck with butternut squash puree, consider these drinks:
- Pinot Noir: Its subtle fruitiness and low tannins pair well with the rich duck and sweet puree.
- Chardonnay: A full-bodied, oaked Chardonnay complements the dish’s creamy texture.
- Merlot: Smooth and medium-bodied, Merlot balances the duck’s richness.
- Gewürztraminer: This aromatic white wine matches the sweetness of the butternut squash.
- Hard Cider: The crisp acidity and slight sweetness of hard cider work nicely with the duck and puree.
Storage
Leftovers can be kept in the fridge with roasted duck stored in an airtight container, staying fresh for 3-4 days. Butternut squash puree should also be in an airtight container and will last 4-5 days. Be sure both are cooled to room temperature before refrigerating.
FAQs
Can I use a different type of squash for the puree?
You can substitute other squashes like pumpkin or acorn squash if butternut squash isn’t available.
Can you leave the skin on butternut squash when roasting?
You can leave the skin on when roasting butternut squash. It will become tender during cooking and is easy to remove after roasting if desired.
Are butternut squash and pumpkin the same?
No, they differ in a few key ways. Pumpkins are typically available from September to November, while butternut squash is available year-round. In terms of nutrition, butternut squash offers a more balanced profile, whereas pumpkins have fewer carbs and calories.
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Roasted Duck with Butternut Squash Puree
Ingredients
Ingredients
- 1 tbsp. olive oil
- 4 large duck legs patted dry
- Kosher salt
- Ground black pepper
For Sauce
- ½ cup (115 g) unsalted butter
- 2 large garlic cloves minced
- Fresh sage or mint minced
- ½ grated lemon
For Puree
- 1 medium-sized butternut squash about 900 g
- Olive oil
- Kosher salt
- Ground black pepper
- 8 oz. (225 g) mascarpone
- ½ cup (50 g) grated parmesan cheese
For Garnish
- whole sage leaves or mint leaves
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Duck Legs: Pat duck legs dry with paper towels and season with kosher salt and ground black pepper.
- Roast Duck Legs: Place the duck legs in a roasting pan. Roast, covered with aluminium foil, for 40 minutes. Then uncover and roast for an additional 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crisp.
- Prepare Butternut Squash Puree: Spray a baking sheet with nonstick cooking spray. Cut the squash in half, remove the seeds, score the flesh, and place it on the baking sheet. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast, covered with aluminium foil, for 30 minutes. Then uncover and roast for an additional 20 minutes.
- Make the Sauce: While the duck and squash are roasting, melt the butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in minced sage or mint and grated lemon. Remove from heat and set aside.
- Blend the Puree: Scoop the roasted squash flesh into a blender or food processor. Add mascarpone, butter, grated parmesan cheese, and a splash of olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
- Finish the Dish: Let the duck legs rest for a few minutes after roasting. Reheat the sauce if needed.
- Serve: Spoon the butternut squash puree onto plates, top with a roasted duck leg, and drizzle with the sauce. Garnish with whole sage or mint leaves.
- Enjoy your roasted duck with creamy butternut squash puree!
