As it’s getting into party season and family and friends are starting to visit, I thought I’d share one of my favourite impressive, yet easy dinner party dishes. This is so quick to prepare, it uses up leftovers, it tastes incredible (who doesn’t love duck?!?!) and it looks impressive too!
I’ve used leftover roasted broccoli, cauliflower, sprouts and red onions but you can use any leftover roast vegetables from a roast dinner or even Christmas day. I do recommend mine though and maybe some carrots too! All mashed together and crisped up with coconut oil it is incredible and with the added chestnuts, it’s some what magical!
Ingredients – serves three
500g leftover roasted vegetables, I used broccoli, cauliflower, sprouts and red onions
1 tbsp coconut oil
4 duck breasts, skin on
salt and pepper
1 tbsp mixed spice
120g roasted chestnuts, sliced – I used vacuum packed
Rub the duck breasts in salt, pepper and mixed spice.
Pop a frying pan over a medium heat and fry the duck skin side down for 10 minutes.
Flip the duck over and fry for a further 10 – 15 minutes – until cooked through.
Meanwhile, pop the leftover vegetables into another frying pan and mash well.
Add the oil and pat down the vegetables.
Keep turning and mashing the vegetables down to ensure they all go nice and cispy.
Add half the sliced roast chetsnuts after 5 minutes and keep turning and mashing down the vegetables for 20 minutes.
Tip – if the duck is taking ages to cook, slice it up and fry it in pieces.
Once the duck is cooked to your liking, divide the bubble and squeak between three plates, slice up the duck if you havent already and pop the slices on top of the vegetables, scatter over the remaining chestnuts.
Drizzle with all the fats and juices leftover from frying the duck and serve.