Sunday, March 13, 2011

Poor Man's Duck with Butternut Squash Mash

I always thought duck was a rich man's food until I found it at the Asian grocery store for $2.59/lb. So I roast half a duck. Turns out you're not supposed to cook it too long. This was a little dry, tough, and not as good as chicken, but it's something I want to practice with. Leave me a comment if you have any ideas.



Roast Duck

1/2 Duck
Salt
Pepper
Lamb Fat

I saved the fat from the lamb I made a while back and essentially braised the lamb in the oven with just salt and pepper to spice it up. I think this was good, but you could certainly make it more exciting if you wish. I cooked on 350 for about 25 minutes, but could've probably finished sooner. Like I said, it wasn't bad, but I've got to make it juicier next time.




Butternut Squash Mash

1 Butternut Squash
2 tbsp. Brown Sugar
1 tsp. Cinnamon
1/2 tsp. Nutmeg
Dash Clove

Roast Butternut Squash in a small amount of water in oven at 350 for 45 minutes. Remove from oven and scrape out cooked vegetable flesh (not what you're thinking Mr. Zombie) into a bowl. Add spices and sugar and mash/mix with a fork or spoon. So good.

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