Whole Roast Duck With A Maple Syrup Glaze And Spiced Roasted Butternut Squash

Serves 2–4

• 1 whole Gressingham duck
• maple syrup
• 2 butternut squash (medium)
• 4 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp crushed chilli flakes
• 1 tsp ground coriander
• ½ tsp sea salt

Pre-heat the oven 190°C / gas mark 5.

Place the duck on a rack over a roasting tin and prick the skin all over. Rub some sea salt into the skin for extra crispiness.

Roast for about 40–45mins per kg (1/2 lb) pouring the fat off frequently (the duck fat can be saved to make fantastic roast potatoes).

While the duck is cooking, prepare the butternut squash.

Peel the squash and halve lengthways, then scoop out and discard the seeds. Cut the flesh into 2.5 cm cubes.

Put the olive oil in a large roasting tin and place in the oven for 3–4mins to heat up. Lightly crush the cumin, chilli flakes, coriander and salt together with a pestle and mortar. Throw the spices into the hot oil then add the butternut squash, tossing to coat in the hot spiced oil.

Roast for 30–35mins turning occasionally until golden brown and tender then serve with the duck.

During the last ½ hour of the duck cooking time, pour maple syrup all over and baste frequently, once cooked allow 20mins for the duck to rest before carving.

Delicious!