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.
- Time: 45 min
- Servings: 2
Source: SoDelicious
Ingredients
- bay leaves
- cinnamon sticks
- star anise
- nutmeg seed
- teaspoon cloves
- teaspoon allspice
- teaspoon fennel seeds
- duck legs
- white wine vinegar
- vegetable oil
- pound butternut squash, cubed
- salt
- pepper
- tablespoons of olive oil
- tablespoons of melted butter