Spiced Duck Leg Confit With Butternut Squash Puree
The French duck leg confit is all about cooking the meat in its own fat. Spice up the meat heavily, so bring in cinnamon, star anise, and nutmeg. It is also good to increase the sour factor, by adding white wine vinegar to the duck while cooking it in the oven. After this step, roast your duck to perfection and serve it with a butternut squash puree.
Ingredients Needed for Spiced Duck Leg Confit With Butternut Squash Puree
2 bay leaves
3 cinnamon sticks
3 star anise
1 nutmeg seed
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon fennel seeds
2 duck legs
⅓ cup white wine vinegar
¼ cup vegetable oil
1 pound butternut squash, cubed
salt
pepper
2 tablespoons of olive oil
2 tablespoons of melted butter
How to Make Spiced Duck Leg Confit With Butternut Squash Puree
- Add the duck legs and the spices to a heat-proof bowl. Pour over them the white wine vinegar and vegetable oil. Cover with aluminum foil and bake for 20 minutes at 360⁰F/180⁰C.
- Line a baking tray with parchment paper. Add the butternut squash cubes and spread them evenly. Season with salt and pepper and drizzle with olive oil. Roast for 20 minutes at 360⁰F/180⁰C.
- Remove the duck legs from the oven. Transfer them together with the spices to a baking dish. Roast for 10 minutes at 360⁰F/180⁰C.
- Remove the butternut squash from oven and transfer them to a bowl. Add the melted butter and mash using a hand blender.
- Strain the puree into another bowl helping yourself with a rubber spatula.
- Serve the duck legs with some squash puree. Optionally, you can garnish with orange slices and baby corn.