Duck and couscous stuffed squash
This duck and couscous stuffed squash is perfect for using up leftover roasted duck on Boxing Day or before the New year. I used butternut squash but other type of squash would work for the recipe too. Serve it with a crispy salad on the side.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the squash in half horizontally, then scoop out the seeds and the fibrous bits.
- Rub both halves with little oil and put them on a baking tray.
- Bake for about 30 minutes or until a fork goes through the flesh easily.
- Take the tray out of the oven and let it cool.
- Meanwhile, put the couscous into a bowl, then add the cinnamon, cumin, tomato purée and half a cup of boiling water. Mix quickly, then put a plate on top and let it rest for 10 minutes.
- Thinly slice the onion and garlic.
- Heat drop of oil in a frying pan and gently sauté the onion, until softened. Add the garlic and chilli flakes, then stir for a few seconds.
- Add the shredded duck meat, the gravy, the chopped greens and the chopped apricot or cranberries. (If you don’t have any leftover gravy, add some stock powder and water).
- When the squash is cool enough to touch, scoop out the flesh, leaving a thin layer under the skin.
- Put the scooped out flesh in a mixing bowl, then add the duck mixture and the spiced couscous. Combine gently. Taste and adjust seasoning.
- Spoon this mixture into the squash carcass, then put the tray back into the oven (this time covered with foil) and bake for another 5-10 minutes to warm through.
- Scatter the parsley leaves on top just before serving.