Duck with roasted plums and butternut squash caponata

Simon Rimmer creates a stunning main course combination with tender roast duck and a lip smacking plum and squash caponata
By Simon Rimmer
Duck with roasted plums and butternut squash caponata
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 55 minutes
  • Prep Time: 45 minutes
  • Effort: medium



  • 2 duck breast
  • 1 pinches black pepper
  • 3 tbsp clear honey
  • 0.5 oranges, juice

For the caponata

  • 12 plums, stoned and quartered
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 cardamom pods
  • 2 cloves
  • 1 oranges, zest
  • 1 butternut squash, peeled and cut into cubes
  • 45 ml olive oil
  • 1 dashes of vegetable oil
  • 3 shallots, finely chopped

To garnish

  • 1 tsp toasted pine kernels
  • 1 small bunch coriander, chopped


1. Set the oven to 200C/gas 6. Score and season the duck breasts with salt and freshly ground black pepper. Place them in a cold dry pan, skin side down. Cook on a high heat for about five to six minutes until the skin is crispy, discarding any excess fat as you go. Flip them over and seal them on the other side.2. Add the honey and the orange juice and cook on a high heat for a further three to four minutes and then transfer to the oven and cook for five minutes. 3. To make the caponata, reduce the oven temperature to 150°/gas 1. Place the plums on a tray lined with greaseproof paper and roast for about one hour. 4. Combine the cinnamon, coriander, cardamom, cloves and orange zest. Season the squash; then toss in half the spice mixture and the olive oil. Increase the oven temperature to 200C/gas 6 and roast for 40 minutes or so, until soft. 5. Heat the vegetable oil in a frying pan and fry the shallots and remaining spice mix until soft. 6. Combine the plums, squash and shallots together, spoon the mixture onto a plate, carve the duck and serve on top of the caponata. Garnish with fresh coriander and toasted pine nuts.

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