My sister and her little family visited this weekend us in Tallinn, so I made them some dinner. As appertizer I made scallops, pea puré and crispy chorizo, recipe Here!
For main, I made a fresh duck dish with butternut squash and a herb vinaegrette.
Duck with oven roasted butternut squash and herb vinaegrette:
Roasted butternut squash: peel and cut one butternut squash into smaller pieces, put in an oven tray and drizzle with olive oil, salt, 2 tsp coriander powder and chili flakes. Bake in a 220 degree oven for about 30-40 minutes until golden.
– juice of half a lemon
– 0,5 dl olive oil
– 0,5 dl chopped fresh coriander
– about 3-4 tbsp of chopped parsley
– 1 garlic clove
– salt and pepper
Squeeze the juice of the lemon into a bowl, add the olive oil and chopped herbs. Press or grate the garlic and add salt and pepper. Stirr well and taste that the acidity is good, othervise add more lemon. Toast some sunflower seeds in a dry pan and season with salt and chili flakes.
The duck I simply seasoned with salt and pepper, then scored the skin. Heat up a large pan and fry the duck with the skin side down for about 4 minutes until golden and crisp, then 1 minute on the other side. Then remove from the pan and finish the cooking in a 200 degree oven for about 10 minutes for medium rare, 15 for pink. Then let rest wrapped in tin foil for 10 minutes before slicing.
Plate up the butternut squash and duck on a bed of arugula, drizzle over the vinaegrette and toasted sunflower seeds. Voilà!