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Roasted duck legs with Hokkaido pumpkin
Duck legs roasted until tender, then finished with Hokkaido pumpkin wedges and onion in duck fat with marjoram. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 2 hr
- Total time
- 2 hr 15 min
- Temperature
- 160–200 °C (325–400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
Duck legs with Hokkaido pumpkin are a one-pan fall meal: roast the legs until tender, then add pumpkin wedges to finish cooking in the duck fat with marjoram. Hokkaido pumpkin, a type of winter squash, does not need peeling; its skin softens in the oven.
Ingredients
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Instructions
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Roast the duck legs
1 hr 30 minPat the duck legs dry with a paper towel and score the skin several times. Season with salt and pepper and sprinkle with half the marjoram. Place in a roasting pan, pour in 200 ml water, cover, and roast in an oven preheated to 160 °C (325 °F) for 1 hour 30 minutes.
Prepare the pumpkin
10 minWash the pumpkin, cut it in half, remove the seeds, and cut it into wedges about 2 cm thick. Cut the onion into wedges.
Finish roasting with the pumpkin
30 minIncrease the oven temperature to 200 °C (400 °F). Pour off some of the fat from the roasting pan. Arrange the pumpkin and onion around the duck legs, season the vegetables with salt, and sprinkle with the remaining marjoram. Roast uncovered for 25–30 minutes, until the pumpkin is tender and the duck skin is crisp.
Serve
Serve the duck legs with the pumpkin and onion from the roasting pan.
Tip: Do not peel Hokkaido pumpkin; its skin softens during roasting. Other types of winter squash, such as butternut squash, need to be peeled.
This recipe was translated from the Slovak original: Kačacie stehná s pečenou tekvicou hokkaido
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