Duck Leg with Squash & Asparagus Warm Salad

Having two duck legs to cook for dinner, I was amazed at how difficult it was to NOT make it with Asian flavours. I feel that's been done too much. I wanted to just give it the same love and care with a flavourful stock, simmered slowly to render out the fat and then roast with more lovely spice. I used orange, cinnamon, cloves in the poaching liquor and it tasted lovely (and no, not of Christmas as you may imagine!)

Along with a lovely warm salad of roasted butternut squash and griddled asparagus with an citrus dressing. Fresh and delicious.

For the duck:              (Serves 2)

2 duck legs
5 cloves
1 stick cinnamon bark
juice of 1 large orange
5 peppercorns
1 tbsp. olive oil
1 tsp. ground allspice
1 tsp. honey

Method:

Put the duck legs into a saucepan with the cloves, cinnamon, peppercorns and the juice of the orange. Add water to only just cover. Bring to the boil, cover and turn down to simmer for two and a half hours. Then drain on kitchen paper and pat dry.

Mix the oil, honey and allspice together and brush onto the duck legs. Place on a baking sheet and roast at 200 C for 25-30 minutes.

For the salad:

half a butternut squash
pack of fine asparagus spears
25g fresh basil
2 tbsp. olive oil
1 tbsp. white wine vinegar
1/2 clove garlic, grated
juice of 1 orange
juice of 1 lemon
chopped basil
salt & pepper

Peel and chop the butternut squash. Place onto a baking sheet and drizzle with a little oil. Season with salt & pepper. Roast for about 35 minutes at 180 C. Put into a serving bowl. Half the asparagus spears and griddle for 5 minutes until cooked but still with a bite to them. Add to the squash. Tear the leaves of two thirds of the basil in with the vegetables and chop the remaining basil for the dressing.

To make the dressing whisk the remaining ingredients together and dress the vegetables.

Serve the duck leg with the salad while it is still warm, along with some sautéed potatoes.