Library
Autumn Warmth

Garam Masala Duck, Whipped Squash & Pomegranate

Spice-crusted duck breast with silky whipped squash and jewelled pomegranate. Warming, aromatic and rich in vitamin A.

Prep 10m
Cook 30m
Serves 2
Rachel's 8/10
£9.25 /portion
gluten-free dairy-free high-fibre vitamin-a autumn warming
High Fibre (>10g) Vitamin A Rich
710 kcal
Protein 48g
Fat 38g
Sat 12g Omega-3 0.3g
Carbs 52g
Fibre 12g Sugar 18g
Fibre 12g
Sugar 18g
Sodium 520mg
Vitamin A 280%
Vitamin C 95%
Vitamin D 10%
Vitamin K 350%
Vitamin B6 45%
Vitamin B12 30%
Folate 50%
Iron 35%
Calcium 12%
Magnesium 30%
Potassium 35%
Zinc 20%
Selenium 30%
Servings
2

Ingredients

Protein

  • 450g Gressingham Duck Breasts — skin on

Fresh

  • 600g Crown Prince Squash — peeled & cubed
  • 200g Spinach
  • 80g Pomegranate Seeds
  • 1 Lemon — juiced
  • 10g Fresh Coriander

Pantry

  • 8g Garam Masala
  • 2g Chilli Flakes

Method

01

Peel and cube squash into 2cm pieces. Score duck skin in a tight crosshatch pattern without cutting into the flesh. Rub garam masala and salt generously into the meat side.

Scoring the skin allows fat to render out properly, giving you shatteringly crisp skin.
02

Steam or boil squash until falling-apart soft, about 15 minutes. Drain well. Blend or mash until silky smooth with salt and a pinch of chilli flakes. Keep warm.

Stir a teaspoon of the rendered duck fat into the whipped squash for a glossy, savoury finish.
03

Place duck breasts skin-side down in a cold pan. Turn heat to medium. Render fat for 10–12 minutes until skin is deep golden, thin and crisp. Flip and cook 2–3 minutes for pink/medium. Rest for 8 minutes.

Starting in a cold pan is crucial for duck — hot pans seal the fat inside rather than rendering it out.
04

Pour off all but 1 tablespoon of duck fat (save the rest). Wilt spinach in the pan rapidly for 1 minute. Squeeze lemon juice over it and season lightly.

05

Swipe whipped squash purée across each plate. Slice duck breast and fan on top. Nestle wilted greens alongside. Scatter pomegranate seeds and torn coriander leaves heavily for crunch and acid.

Modern British-Indian · dinner