Oven Roasted Duck with Butternut Squash Puree is a showstopper for any occasion. The duck’s crispy skin and tender meat pair perfectly with creamy butternut squash puree and a zesty lemon herb sauce. It’s a restaurant-quality dish that’s surprisingly simple to make at home.
For a complete meal, I add quick-sautéed garlic green beans on the side. They bring a fresh crunch that balances the rich flavours. It’s an easy way to turn dinner into something truly special!
This Oven Roasted Duck with Butternut Squash Puree pairs beautifully with lighter sides to balance its richness. Try the garlic sautéed green beans for a crisp contrast, or a honey-roasted pear and gorgonzola salad for sweet-savory harmony. Both recipes let the duck shine while adding vibrant textures.
For dessert, keep the elegance with a flourless yogurt cake, or lean into autumn flavors with the spiced morello cherry sponge cake. Each option is simple enough to prepare ahead, so you can savor every moment of your dinner.
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I maximize seasonal pumpkin in everything—soups, stews, desserts, and baked goods. Cubed and frozen, it’s always ready to use.
More Autumn Favorites:
- Butternut Squash Lasagne (quick dinner)
- Spiced Pumpkin Muffins (perfect dessert)
- Pumpkin-Shaped Bread (adorable baking project)
💭 Expert Tips
- Season generously: Rub duck legs with salt, pepper, and herbs in advance for extra flavour.
- Moist Meat and Crisp Skin: Bake the duck covered for juicy meat, then uncover and roast at a high temperature for crispy skin.
- Smooth Puree: Roast butternut squash until tender, then blend with olive oil and seasoning. Add vegetable broth if needed for a creamy texture.
👩🍳 How to Make Roasted Duck with Butternut Squash Puree
New to cooking duck? Don't worry! We'll walk you through every step to achieving that beautiful golden-brown roast. Plus, our detailed instructions and photos ensure success on your first try.
Pro Tip: The rich flavors pair beautifully with a glass of Pinot Noir or a crisp apple cider.
Step 1: Use paper towels to dry the duck legs, then season them with kosher salt and ground black pepper.
Step 2:Place halved, seeded squash on it. Drizzle with olive oil, season, cover with foil and roast.
Step 3: Place the duck legs in a roasting pan. Cover with foil and roast for 40 minutes. Uncover and roast for another 20 minutes until the skin is crispy
Step 4: Once baked, scoop the squash flesh into a blender or food processor.
Step 5: Blend roasted squash with mascarpone, butter, parmesan, and olive oil until smooth. Season with salt and pepper.
Step 6: The puree should be silky and smooth with no lumps.
Step 7: While the duck and squash roast, melt butter in a saucepan. Cook minced garlic until fragrant, then stir in sage or mint and grated lemon. Remove from heat.
Step 8: Serve the butternut squash puree with the duck leg on top, drizzled with sauce, and garnished with sage or mint leaves.
A full list of ingredients and instructions can be found in the recipe card below.
❓ Roasted Duck with Butternut Squash Puree FAQs
Sweet roasted butternut squash, peppery rocket, tangy sumac, and salty feta create the perfect base for crispy-skinned duck.
A smooth carrot-cauliflower puree makes a great base for crispy-skinned duck breasts and mushroom sauce.
This tasty side dish goes great with corned beef, roasted chicken, and pork chops.
Duck pairs nicely with dishes like Şakşuka (Turkish fried vegetables), mashed potatoes, wild rice, and fruits such as oranges, cherries, or apples. It’s also great with roasted cauliflower steaks with creamy tahini sauce, easy chimichurri sauce, roast cauliflower hummus & chickpeas, baked potato wedges, Turkish bulgur pilav, and Lebanese broken vermicelli rice. Rich sauces like balsamic glaze, cherry sauce, or classic orange sauce also complement duck beautifully.
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Roasted Duck with Butternut Squash Puree
Ingredients
Ingredients
- 1 tbsp. olive oil
- 4 duck legs patted dry
- salt
- Ground black pepper
For Sauce
- ½ cup unsalted butter (115 g)
- 2 garlic cloves minced
- Fresh sage or mint minced
- ½ lemon, grated
For Puree
- 1 butternut squash, medium-sized about 900 g
- Olive oil
- Kosher salt
- Ground black pepper
- 8 oz. mascarpone (225 g)
- ½ cup parmesan cheese grated (50 g)
For Garnish
- whole sage leaves or mint leaves
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Duck Legs: Pat duck legs dry with paper towels and season with kosher salt and ground black pepper.
- Roast Duck Legs: Place the duck legs in a roasting pan. Roast, covered with aluminium foil, for 40 minutes. Then uncover and roast for an additional 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crisp.
- Prepare Butternut Squash Puree: Spray a baking sheet with nonstick cooking spray. Cut the squash in half, remove the seeds, score the flesh, and place it on the baking sheet. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast, covered with aluminium foil, for 30 minutes. Then uncover and roast for an additional 20 minutes.
- Make the Sauce: While the duck and squash are roasting, melt the butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in minced sage or mint and grated lemon. Remove from heat and set aside.
- Blend the Puree: Scoop the roasted squash flesh into a blender or food processor. Add mascarpone, butter, grated parmesan cheese, and a splash of olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
- Finish the Dish: Let the duck legs rest for a few minutes after roasting. Reheat the sauce if needed.
- Serve: Spoon the butternut squash puree onto plates, top with a roasted duck leg, and drizzle with the sauce. Garnish with whole sage or mint leaves.
- Enjoy your roasted duck with creamy butternut squash puree!
Video
Notes
- Score the duck skin lightly to help it render out the fat and become crispy during roasting.
- Roast the duck at a high temperature initially to get a crispy skin, then reduce the temperature to cook through without drying it out.
- Let the duck rest for a few minutes after roasting to keep the meat juicy and tender.
- Store leftovers in the fridge for up to 3 days. Reheat gently in the oven to keep the duck crispy.
JC says
This was such an elegant at home dinner. We loved it!
Swathi says
Oven roasted duck with butternut squash puree so yummy perfect meal.
Nora says
This is such a wonderful food pairing! Perfect for Fall get-togethers! Yum!
Tisha says
This recipe was easy to follow and turned out delicious! Something I will make again!
Liz says
A great, approachable gourmet recipe to make at home!! It was delicious and perfect for the change of seasons!
Swathi says
Roasted duck with butternut squash puree tastes wonderful. I tried it. The perfect touch of sweetness from butternut squash balanced well.
Jacqueline Debono says
I have butternut squash growing in the garden and duck in the freezer! As soon as the weather cools, I'll be making this delicious looking dish!
Shelly says
The whole family loved these yummy roasted duck! Great recipe.
Nicole says
This is seriously a restaurant-quality recipe. The flavors are fantastic, and the plating is so pretty with the color of the butternut squash.
Liz says
SO yummy! It's definitely a restaurant worthy recipe!!