Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
December 13 2014

Braised Duck and Kabocha Squash

By Worker Bee
12 Comments

Braised Duck2Especially 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.

Kabocha is a winter squash with a mildly sweet flavor and smooth, tender texture. Most recipes pair duck with starchy potatoes, but squash is even better, in terms of both health and flavor. The sweetness of squash is so good with fatty duck, it’s hard to imagine why you’d want anything else.

Servings: 4

Time in the Kitchen: 45 minutes, plus 1 1/2 hours to braise

Ingredients:

Ingredients

  • 4 duck legs
  • 1 large onion or two small, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 whole star anise
  • 2 to 4 cups chicken stock (475 ml to 950 ml)
  • 1 kabocha squash, peeled seeded and cut into 1 to 1 1/2-inch cubes
  • 1 tablespoon apple cider vinegar (15 ml)

Instructions:

Preheat oven to 325 ºF/190 ºC.

Season the duck legs with salt and pepper.

Place them skin side down in a large ovenproof skillet over medium heat. Cook slowly and patiently, undisturbed, until the skin is very well browned and crisp, about 20 minutes. Transfer them to a plate and drain off all but 2 tablespoons of the fat from the skillet (save the extra fat for another use, it will keep for a couple months in the refrigerator).

Step 1

Add the onion and garlic to the skillet and cook in the duck fat until golden-brown, 7 to 10 minutes.

Arrange the duck legs in the skillet, skin side up, on top of the onion and garlic. Scatter the squash around the duck then add the star anise and just enough chicken stock to come halfway up the duck legs but not cover them completely – the skin should be exposed. If the skin is covered with liquid, it won’t stay crispy.

Step 2

Increase the heat to high and bring the liquid to a boil.

Put the skillet in the oven (no lid). Cook for 1 1/2 hours or until fork tender.

Let the duck rest for about 10 minutes. Drizzle the vinegar over the dish and serve.

Braised Duck1

If you'd like to add an avatar to all of your comments click here!

12 thoughts on “Braised Duck and Kabocha Squash”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. This looks yummy. I’m sure chicken would work just as well if duck legs aren’t readily available. Along the lines of personal preferences, I might be more inclined to use a flavored balsamic vinegar in lieu of the apple cider vinegar. We have a lovely ginger-blackberry balsamic on hand that would be culinary dynamite on this dish.

  2. The flavors sound good but this might be better roasting the duck on a rack and letting the fat drip onto to the squash. Duck without the crispy skin feels like a waste of duck.

    1. Check the recipe again. Skin is exposed so to ensure crispiness. 🙂

  3. Kabocha squash is great. If you have any leftover squash from this meal purée it into a soup with broth made from the duck leg bones and some cultured cream.

  4. I love duck (and duck breast) cooked in it’s fat (Confit) and this one is a keeper!
    NOW – if I could only reach out and grab one of those mouth watering legs…

  5. Ditto on the kabocha squash question. Not something I see around much.

  6. I made this last night, it came out great, I used butternut squash and carrots instead of the kabocha since I could not find it, and I used water instead of chicken stock, and I put three dates in there. I did not use any vinegar.

  7. Wow… this is such a great recipe! I feel like a lot of people don’t realize how delicious duck can be. Great way to mix it up from chicken, pork and beef every meal. Thanks for posting!

  8. If I can only find duck breast (bone out) how long would you recommend it’s cooked for?