Discover Newport has brought us Chef Matthew Reilly from Malt on Broadway who joined us to share his recipe for Duck Breast with Caramelized Apples and Squash.
- 8oz duck breast
- 1 whole butternut squash
- 4 apples
- 2 tbsp Butter
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 cup brandy
- Roast the duck breast skin side down for 12 minutes on 375 until girl and skin is golden brown.
- Halve and seed butternut squash then skin side up roast at 375 for 30 mins or until tender. peel skin and cube
- Peel and cube apples into water with lemon to prevent browning.
- Caramelize apples and squash together with butter, sugar, and brandy. add oats last, allow sugar to lightly brown and remove from heat.
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