Especially on a cold winter evening, a house filled with the deliciously gamey and sweet aroma of duck braised with kabocha squash is incredibly comforting. The duck legs are both tender and crisp and the squash is downright decadent, with a velvety, melt-in-your-mouth texture and a hint of exotic spice from star anise.
This flavorful and luxurious-tasting dish makes a strong case for always cooking root vegetables in duck fat. Heck, it makes a strong case for cooking everything in duck fat. Luckily, you’ll have some leftover to store in the refrigerator for future recipes. Use duck fat to saute anything, rub down chicken before cooking, or roast vegetables. It adds a subtle meaty flavor to food, can be used for high-heat cooking and makes both roasted poultry skin and vegetables extra crispy.