Roasted Duck with Butternut Squash Puree

Roasted duck leg served with butternut squash puree on a white plate, garnished with lemon sauce and fresh green mint leaves.

5 from 10 votes

Roasted Duck with Butternut Squash Puree

Roasted Duck with Butternut Squash Puree features crispy duck legs and smooth squash puree. This flavorful and comforting dinner is perfect for special occasions, topped with a tasty lemon sauce and fresh herbs.

Prep Time20

Cook Time1 10

Resting Time10

Total Time1 40

Course: Main Course

Cuisine: European

Servings:

Calories: 1005kcal

Author: Claudia

Ingredients

1 tbsp. olive oil
4 duck legs patted dry
salt
Ground black pepper

For Sauce

½ cup unsalted butter (115 g)
2 garlic cloves minced
Fresh sage or mint minced
½ lemon, grated

For Puree

1 butternut squash, medium-sized about 900 g
Olive oil
Kosher salt
Ground black pepper
8 oz. mascarpone (225 g)
½ cup parmesan cheese grated (50 g)

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!

Video

Notes

Score the duck skin lightly to help it render out the fat and become crispy during roasting.
Roast the duck at a high temperature initially to get a crispy skin, then reduce the temperature to cook through without drying it out.
Let the duck rest for a few minutes after roasting to keep the meat juicy and tender.
Store leftovers in the fridge for up to 3 days. Reheat gently in the oven to keep the duck crispy.

Nutrition