Spatchcock duck with squash wedges

Serves 4
1 x 2kg whole duck
1 butternut squash
1 tbsp juniper berries
300g blackberries
3 oranges
150ml red wine
2 tbsp caster sugar
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil or duck fat
2 tbsp honey
1 tsp dried thyme
sea salt and black pepper

Preheat the oven to 180°C/gas mark 4. Place the duck on a chopping board, breast-side down. Remove the backbone by cutting around it, then flatten the bird by pushing down on the sides. Turn over and flatten the other side. Place in a roasting tin and season with crushed juniper berries, salt and pepper. Roast in the oven for 1 hr.

In the meantime, combine the blackberries, the juice of 1 orange and red wine in a small pan and add the sugar. Bring to the boil, then add the parsley and season with pepper. Simmer for 10 mins until reduced and sticky. Cover the duck with the blackberry mixture, then cut the remaining oranges into quarters and add to the tin. Roast for a further 30 mins, then rest for 10 mins, covered with tin foil.

While the duck is roasting, chop the butternut squash into wedges and place in a saucepan of boiling water. Simmer for 10 mins, then refresh with cold water. Coat the butternut squash with the oil or duck fat and the honey in a roasting tin. Season with pepper and sprinkle with thyme. Turning the oven down to 200°C/gas mark 6 as they go in, roast for 10 mins until golden and fluffy. Serve with the duck.

Other duck recipes in our Sept/Oct 2016 issue:

Garlic and Chilli Butternut Squash

Serves 4
1kg butternut squash
1 red onion
2 fat garlic cloves
1 red chilli or 1/4 tsp. red chilli flakes
Few sprigs rosemary
5 tbsp. cold pressed rapeseed oil
Salt and freshly ground black pepper
1 tbsp. pumpkin seeds

Cut the squash half and scoop out the seeds. Cut into long wedges and place in a roasting tin. Peel the onions and slice into very thin wedges. Chop the garlic and chilli. Scatter the onion, garlic and chilli over the squash and add a few rosemary leaves. Drizzle with oil and season with salt and pepper. Roast for 45min–1 hour at 190ºC/380ºF/gas mark 5, until soft. Towards the end of the cooking time toast the pumpkin seeds in the oven for 10min. Serve sprinkled over the roasted squash.


Other Pumpkin and Squash recipes include:

• Pumpkin bread
• Pumpkin & pear soup
• Pan fried squash with sage
• Pumpkin and apple mash
• Cheesy squash bake 

Butternut squash flan

Serves 6
For the pastry
125g butter
200g plain flour, plus extra for dusting
50ml chilled water

For the filling
1 butternut squash
8 eggs
300ml double cream
1 tbsp chopped
flat-leaf parsley
1 onion, chopped
1 garlic clove, crushed
black pepper
200g streaky bacon

Preheat the oven to 200°C/gas mark 6. For the pastry: chop the butter into cubes, then sift the flour into a large bowl. Add the chopped butter and season with salt, then rub in the butter. Add 50ml water gradually, bringing the mixture together to make a dough. Knead the pastry together into a firm dough, then wrap in cling film and chill for 20 mins.
Roll the pastry out on a clean, lightly floured surface to fit a greased and lined 25.5 x 10.5cm tin. Chill for 10 mins. Line the bottom of the pastry case with greaseproof paper and fill with baking beans. Bake for 5 mins, remove the paper and beans, and cook for a further 5 mins.
For the filling: peel and slice half the butternut squash into thin strips, removing the seeds, and blanch in a bowl of boiling water for 5 mins. Drain and refresh with cold water and set aside. Chop the remaining butternut squash up roughly and place in a large saucepan, then fill with boiling water. Simmer for 15 mins, until just soft. Peel and discard the skin and seeds, then purée in a food processor. In a large bowl, whisk the eggs together and add the double cream, whisking until firm. Whisk in the butternut purée, parsley, onion and garlic. Season with pepper.
Fill the pastry case with the mixture and bake for 20 mins. In the meantime, fry the bacon until crispy. Position the blanched butternut squash and bacon rashers in the set mixture, then bake for 15 mins. Serve immediately or chilled.

Other butternut squash recipes in our Nov/Dec 2015 issue:

• Butternut and potato rolls
• Baked butternut stew pots
• Roast butternut squash
• Butternut farls
• Butternut and ginger sponge

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