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Butternut recipes

Siba’s lunchbox-friendly fish cakes

Butternut recipes

Siba’s lunchbox-friendly fish cakes

15 minutes

Best veg soup with amagwinya and gremolata

Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours

Cheesy polenta

Butternut recipes

Cheesy polenta

25 minutes

Butternut-and-pancetta lasagne

Butternut recipes

Butternut-and-pancetta lasagne

40 minutes

Roast three-bean salad

Beans recipes

Roast three-bean salad

25 minutes

Cheesy butternut-and-bacon tart

Bacon recipes

Cheesy butternut-and-bacon tart

45 minutes

Stuffed Turkish flatbreads

Bread recipes

Stuffed Turkish flatbreads

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Glazed Hasselback butternut squash

Butternut recipes

Glazed Hasselback butternut squash

1 hour

Camilla's Asian curry

Asian recipes

Camilla’s Asian curry

25 minutes

Gingery butternut cake with coconut-butterscotch drizzle

Butternut recipes

Gingery butternut cake with coconut-butterscotch drizzle

45 minutes

Veggie bake with bacon crumb

Butternut recipes

Veggie bake with bacon crumb

40 minutes

Crispy roast duck with confit vegetables

Butternut recipes

Crispy roast duck with confit vegetables

1 hour

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Crispy roast duck with confit vegetables

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 beetroot bunch
1 kg sweet potatoes
1 large butternut, peeled
2 garlic bulbs
2 thyme sprigs
Sea salt and freshly ground black pepper, to taste
2 free-range duck

Method

Preheat the oven to 180°C. Using a mandolin or sharp knife, slice the beetroot, sweet potato and butternut on the medium setting of the mandolin or into slices about 5 mm thick.
Layer all the vegetables into a large roasting dish and add the garlic and thyme. Season to taste.
Place the ducks on top of the vegetables and roast for 1 hour, or until the fat has rendered out of the duck. The skin should be crisp and evenly golden brown.
Drain off the excess fat, portion the ducks and serve with the vegetables.

Discover more recipes featuring duck here.