Roast duck leg with squash & cavolo nero

Serves - 2

This is lovely warming autumnal recipe. You can try this with any kind of squash. Some can be roasted with the skin on, like onion squash. Harder varieties like butternut will need to be peeled first. Squash is an excellent source of vitamin A, vitamin C, magnesium, and potassium.

Duck meat is great source of iron, selenium, and B vitamins, particularly B-3 and B-12.

Nutrition per serving

Fat: 13 g

Carbs: 35 g / Fibre: 10 g (Net Carbs: 25 g)

Protein: 25 g

Ingredients

• 2 duck legs

• 1 t allspice

• 1 t cumin

• 400 g squash

• 20 g butter or oil

• 6 cavolo nero leaves

• salt & pepper

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Method

1. Preheat the oven 01 to 180ºC / 350 F.

2. Score duck leg skin and season with allspice, salt & pepper.

3. Bake in a baking dish for 60 mins.

4. If using butternut, peel the squash. If using a softer squash simply wash and leave skin on.

5. Cut squash in half and remove seeds. Then cut into slices or wedges.

6. Place squash on a baking tray, drizzle with butter or oil, season with cumin and roast for 40 mins, turning half way through.

7. Blanche cavolo nero leaves for 5 mins.

8. Serve roast duck leg and squash with cavolo nero leaves.