Roast duck breast with butternut squash and leek - Shooting UK
Discover Roast Duck Breast Butternut Squash Leek on Shooting UK. Learn how to cook wild duck and goose dishes packed with authentic countryside flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Ingredients
- 2 duck breasts (we used mallard)
- 1 spoonful of butternut squash puree
- 1 leek
- 100ml whipping or double cream
- Salt and pepper
- Dried orange peel
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