Skip to main content

The Globe and Mail

Try deconstructing duck for this fabulous feast

Deconstructed Duck Breast with Squash Mash

Deborah Baic/The Globe and Mail

I love duck breasts; they are rich and meaty and surprisingly low in calories (if you don't count the skin). The issue with sautéing or roasting duck breasts is that the layer of subcutaneous fat never seems to fully dissolve. But I have discovered a way to make them as succulent and pleasurable as possible: remove the duck skin, crisp it in the oven, and then place it back on the seared duck. It's superb! Serving this dish with garlicky, spicy mashed squash brings out the sweetness of the duck, while balancing it with some heat.

Follow me on Twitter: @lucywaverman

Report an error Editorial code of conduct
As of December 20, 2017, we have temporarily removed commenting from our articles. We hope to have this resolved by the end of January 2018. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to