I work in ...


Content is being adapted
based on your type of business


For the Duck:

  • Duck breast, skinless 600 g
  • Olive oil 10 ml

For the Glazed Butternut Squash:

  • Butternut Squash 600 g
  • Banana shallots 100 g
  • Back Bacon 50 g
  • Olive oil
  • Honey 15 ml
  • MEADOWLAND Professional 250g 30 g
  • Sage 50 g
  • KNORR Professional Thyme Puree 750g 10 g
  • Orange 1 pc
  • Lime 1 pc

For the Sauce:

  • Orange
  • Star anise 14 g
  • Water 500 ml
  • Brown sugar 45 g
  • Red wine vinegar 50 ml
  • KNORR Gluten Free Beef Gravy Paste 25L 37 g
  1. For the Duck:

    • Place the duck breasts skin side down on a cold heavy frying pan.
    • Cook on a high heat for about five min. or until the skin is crisp.
    • Turn the breasts over and reduce the heat.
    • Cook for further three to five min. for pink meat.
    • Cook longer for medium or well done meat.
  2. For the Glazed Butternut Squash:

    • Place the butternut squash, shallots and bacon in a bowl and add the orange and lime juice, olive oil, honey, butter, sage and thyme.
    • Season with sea salt and cracked black pepper.
    • Toss all the ingredients together and spread on a roasting tray.
    • Bake in a preheated oven at 180ºC for about 15 to 20 min. or until tender.
  3. For the Sauce:

    • Heat the sugar and vinegar until it caramelises, forming a brown caramel.
    • Add the orange juice, star anise and KNORR Gravy Paste and simmer for five min.
    • Strain and add the orange zest.
  4. To Serve:

    • Allow the duck breasts to rest.
    • Carve the breasts lengthways.
    • Spoon the squash onto serving plates, place the duck on top with the rocket leaves and drizzle with olive oil.
    • Garnish with star anise sauce.