Roasted Spiced Duck Leg & Thigh with Butternut Squash Purée

This was the fifth course to my 7-course Friendsgiving party for 8 people.

I usually serve the legs and breast of the duck together in one composed dish but this time I decided to separate them into two separate courses!

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Serves 8.

For the Marinade

  • 2 bottles red wine
  • 2 tsp ground cardamom
  • 2 tsp ground coriander
  • ¼ cup rosemary, chopped
  • 8 crushed juniper berries
  • 8 star anise
  • 4 bay leaves, crushed
  • 8 duck legs
  • Salt and freshly ground black pepper, to taste

In a small bowl, combine all spices.

Wash and pat dry the skin of the duck leg with a kitchen towel. Using a cake tester or fork, prick tiny holes all over the skin. Rub spice mixture onto skin side of each leg.

Pour the wine into a large mixing bowl and add the legs and stir. Cover with plastic wrap, put in the fridge, and leave to marinate for 3-4 hours.

Preheat the oven to 400ºF.

Remove the legs from the marinade. Pat dry with paper towels to clean off spices. Place on a wire rack on a roasting tray and cook in the middle of the oven for 1 hour or so, depending on the size of the duck legs, basting frequently with pan juices.

For the Purée

  • 1 lb butternut squash, cut into 2-inch pieces
  • 1 small onion, sliced into 8-wedges
  • 1 cinnamon stick
  • 4 star anise
  • ½ tsp cardamom seeds, crushed
  • 150 mL/5 oz. cream
  • 1 TBS fresh lemon juice
  • ½ tsp smoked paprika
  • 1 TBS vegetable oil
  • Salt
  • Ground black pepper

Place the cream in a small saucepan and bring to a simmer. Remove from heat, stir in cinnamon stick, anise, cardamom seeds, cover, and set aside for at least 1 hour.

Place the butternut squash and onion in a large bowl. Add 1 TBS of oil and toss well to coat. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and place the tossed squash and onion on it. Roast until the vegetables are fork-tender, about 15-20 minutes.

Remove the squash and onion from the oven and place into a blender. Strain the cream mixture through a chinois over a small bowl. Pour the strained cream into blender, add 1 TBS of lemon juice, season with salt, black pepper, and paprika. Blend until smooth.

TO ASSEMBLE

Remove the duck legs from the oven, cover with foil, and rest for 10 minutes.

Spoon the purée into the center of warmed plates and top with the roasted duck legs. Drizzle with pan juices and serve.

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