There are dishes you cook simply to eat, and dishes you cook to feel something — this one belongs to the second category. It’s the kind of plate that makes you slow down, stay present, and enjoy every part of the process. The duck hits the pan, and the slow rendering of the fat almost sets the rhythm for the whole dish… calm, steady, controlled.
The dauphinoise quietly transforms in the oven, layer by layer, turning soft and silky under a blanket of warm cream and garlic. The carrots pick up a deep caramelisation that reminds you why simple ingredients can taste luxurious when treated with respect. And just when the dish feels rich and comforting, the butternut squash brings that gentle heat — not overpowering, just enough to wake up the plate and give it personality.
By the time you lay everything together — the crisp duck, the creamy potatoes, the charred asparagus, the shiny honey-kissed carrots, the spicy squash — it feels like you’ve created something more than dinner. It’s a small moment of craft, patience, and pride. A dish that reflects the way you cook: clean, focused, and full of intention.
It’s food that speaks without shouting… and it speaks beautifully.
Ingredients (2 portions)
Duck Breast
- 2 duck breasts
- Salt & black pepper
- 1 tsp thyme
- 1 tsp honey (optional glaze)
- 1 knob of butter
Dauphinoise Potatoes
- 400g Maris Piper potatoes, thinly sliced
- 200ml double cream
- 1 garlic clove, crushed
- 20g parmesan
- Salt & pepper
Caramelised Baby Carrots
- 8 baby carrots
- 1 tbsp butter
- 1 tsp honey
- Pinch of salt
Asparagus
- 8 asparagus spears
- Salt, pepper, olive oil
Spicy Butternut Squash
- 250g diced butternut squash
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp chili flakes
- Salt & pepper
Method
1. Prepare the Dauphinoise
- Heat cream with garlic, salt, pepper, and simmer 2 minutes.
- Layer potatoes in a small baking tray, pour the cream over, top with parmesan.
- Bake at 170°C for 45–55 min until soft and golden.
2. Cook the Spicy Butternut Squash
- Toss squash with paprika, chili flakes, oil, salt, and pepper.
- Roast at 190°C for 25–30 min until soft and slightly crisped on the edges.
3. Caramelised Baby Carrots
- In a pan, melt butter, add carrots and cook gently 8–10 minutes.
- Add honey and caramelise until glossy and golden.
4. Asparagus
- Toss in olive oil, salt, and pepper.
- Grill or pan-fry for 3–4 minutes until lightly charred but still vibrant.
5. Duck Breast
- Score the skin lightly. Season with salt, pepper, and thyme.
- Place skin-side down in a cold pan, heat to medium.
- Render slowly for 6–8 minutes until crisp.
- Flip and cook 2–3 minutes.
- Optional: brush with honey for a glossy finish.
- Rest 5 minutes, then slice.
Plating
- Slice the duck and fan it out.
- Add a square or round cut of dauphinoise.
- Arrange asparagus spears neatly against the potato.
- Place the caramelised carrots with a bit of their glaze.
- Spoon the spicy butternut squash to one side for colour and heat.
Nutritional Values (per portion)
Approximate values:
- Calories: 865 kcal
- Protein: 48g
- Carbs: 52g
- Fat: 53g
- Fiber: 8g
- Sugar: 13g
Cooking duck always reminds me why I love this craft — it rewards patience, attention, and a calm hand. Every step of this dish brings something different to the plate, but somehow it all comes together beautifully in the end. That’s the magic of good food: it reflects the person who made it. Take your time, trust your skills, and let each component shine. Good food always tells the truth.