Cooler, fresher days and decidedly chilly evenings call for something aromatic and warming just like this delicious warm duck salad ...
Asian duck salad with roasted marinated butternut squash
4 free range duck thighs
Light olive oil
Sea salt flakes
Freshly ground black pepper
Butternut squash salad
1 medium squash, deseeded, halved and cut into thick slices
Juice & finely grated rind of 2 limes (organic if possible)
1 red chilli, halved, deseeded and chopped
3 spring onions, shredded
3 tbsp fish sauce
4 tbsp roasted sesame oil
2 tbsp olive oil
2 tbsp runny honey
Large bunch fresh coriander
Large bunch fresh mint
2-3 tbsp pumpkin seeds lightly roasted
Set oven to 175 c
Heat the olive oil in a large oven proof pan and brown the duck thighs all over. Season with salt and pepper.
Transfer to the oven and roast for approximately 35 minutes or until cooked through. Cool.
Increase oven temperature to 225 c
Place the squash slices in a single layer on a baking tray lined with parchment paper, drizzle with a little olive oil and roast for 25 minutes until nicely browned around the edges.
Whisk together all the dressing ingredients, saving a handful of each of herbs for serving.
Shred the duck meat into a large serving bowl, add the squash and pour over the dressing. Mix well (clean hands work best) and leave to stand at room temperature for at least 20 minutes before sprinkling with remaining herbs, the roasted seeds and a little more fish sauce if desired.
Recipe and photo courtesy of Liselotte Forslin
Food writer and recipe creator/Food stylist/Cook book author Get inspired, see more of Liselotte's recipes here: blogg.alltommat.se/liselotteforslin