Wednesday, 26 June 2013

Roasted duck legs with potatoes and butternut squash.

If you fancy a delicious and special evening meal, I would suggest you make Nigella's roasted duck legs and potatoes from her Kitchen cookbook. I've always wanted to try cooking duck at home, as I am used to having duck, shredded and placed in a Chinese pancake, but to recreate duck at home would be different. Duck is readily available in most supermarkets thanks to the Gressingham company (they also sell whole ducks, and duck breasts) and is easy to prepare. I simply seasoned the duck with salt, pepper and mixed herbs and placed in an oven dish, alongside potato pieces and butternut squash pieces ofaround 1 hour and 45 minutes. The oven does all the hard work, and the fat from the duck cooks the potatoes beautifully and gives the dish a real deep flavour. I accompanied this dish with a glass of red wine.
Here is how my duck, potatoes and butternut squash dish turned out:

Roast duck, potatoes and butternut squash.

Roasted duck, potatoes and butternut squash.

The recipe can be found when you click on the link.


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