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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.
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.

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Ingredients

2 bay leaves
3 cinnamon sticks
3 star anises
1 nutmeg seed
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon fennel seeds
2 duck legs
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

Ingredients

Steps

1
Done

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.

2
Done

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.

3
Done

Remove the duck legs from the oven. Transfer them together with the spices to a baking dish. Roast for 10 minutes at 360⁰F/180⁰C.

4
Done

Remove the butternut squash from oven and transfer them to a bowl. Add the melted butter and mash using a hand blender.

5
Done

Strain the puree into another bowl helping yourself with a rubber spatula.

6
Done

Serve the duck legs with some squash puree. Optionally, you can garnish with orange slices and baby corn.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

625 kcal
Calories
29 g
Protein
50 g
Fat
47 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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