# Duck Confit with Kumquats, Roasted Broccoli and Cauliflower with Walnuts, and Mashed Butternut Squash > Crisp duck confit gets a bright, bittersweet lift from browned kumquat slices. Roasted broccoli and cauliflower with walnuts bring char and crunch, while buttery butternut squash rounds out a winter dinner built for coming home from the slopes. - URL: https://www.chezjk.com/recipes/duck-confit-with-caramelized-kumquats-roasted-broccoli-cauliflower-with-walnuts - Author: Jonathan Katzman - Cooked and photographed: 2025-02-16 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Duck Confit with Kumquats, Roasted Broccoli and Cauliflower with Walnuts, and Mashed Butternut Squash](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F25ecb8ec3d4d30d5.jpg) ## Crisp Duck Confit A measured overnight cure seasons the legs throughout, and gentle cooking in duck fat makes the connective tissue tender. Crisping just before serving restores the contrast between delicate skin and yielding meat. ### Ingredients - 4 duck legs, about 3–3½ lb total - 15 g kosher salt - 1 tsp black peppercorns, coarsely crushed - 4 sprigs thyme - 4 cloves garlic, lightly crushed - 2 bay leaves - 4–6 cups rendered duck fat, enough to cover the legs in a snug baking dish - 2 tsp ghee ### Instructions 1. Rub the duck legs with the salt and pepper. Arrange with the thyme, garlic, and bay leaves in a covered nonreactive container and refrigerate for 12–24 hours. 2. Heat the oven to 250°F. Brush away the cure and aromatics, briefly rinse off any remaining surface salt, and pat the legs thoroughly dry. 3. Arrange the legs snugly in a deep ovenproof dish. Add the garlic, thyme, and bay leaves, then pour in gently melted duck fat to cover the meat. 4. Cover and cook for 3–4 hours. The fat should barely tremble, not actively fry. The legs are ready when a skewer slides easily into the thickest part and the meat has drawn back from the ankle; tenderness, not merely reaching 165°F, is the endpoint. 5. Lift the legs carefully from the fat and let drain. For advance preparation, cool promptly in shallow containers and refrigerate within 2 hours; chill the strained fat separately. 6. If using chilled legs, place skin-side up in a covered baking dish and reheat at 425°F for about 20–30 minutes, until the center reaches 165°F. Uncover briefly to let surface moisture escape. 7. Pat the skin dry. Heat the ghee in a wide heavy skillet over medium heat. Add the warm legs skin-side down, working in batches if necessary, and cook for 6–10 minutes until deeply golden and crisp. Turn gently and warm the underside for 1–2 minutes. ### Notes - Fully cooked purchased duck confit is a practical shortcut; use four legs and follow the reheating and crisping instructions. - Keep the skillet at moderate heat: confit skin browns readily, and the meat is already cooked. - Home-cooked confit is refrigerated cooked poultry, not a shelf-stable preserve. ## Browned Kumquat Slices Browning softens the kumquat peel and gives its natural sweetness a slightly bitter edge. A little water loosens the citrus juices without turning the garnish into a sugary sauce. ### Ingredients - 8 oz kumquats - 1 tsp ghee - 2 tbsp water - to taste kosher salt ### Instructions 1. Slice the kumquats crosswise into ¼-inch rounds, removing the seeds as you go. 2. Heat the ghee in a skillet over medium-high heat. Add the kumquats in a single layer and cook undisturbed for about 2 minutes, until browned in spots. 3. Turn the slices and cook for another 1–2 minutes. Add the water and a small pinch of salt, then swirl for 30–60 seconds until the fruit is glossy and the liquid is nearly evaporated. 4. Spoon over and around the duck just before serving, keeping some crisp skin exposed. ### Notes - Avoid prolonged cooking after adding water; the rounds should remain recognizable rather than collapse into marmalade. ## Roasted Broccoli and Cauliflower with Walnuts Dry florets and uncrowded pans produce browned edges rather than steamed vegetables. Walnuts added near the end toast in the vegetable juices without burning. ### Ingredients - 1 large head cauliflower, about 2 lb, cut into 1½-inch florets - 1 small head broccoli, about ¾ lb, cut into florets with peeled stems sliced - 3 tbsp extra-virgin olive oil - ¾ tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper - ¾ cup walnut halves and large pieces - 2 tsp fresh lemon juice ### Instructions 1. Heat the oven to 425°F. Dry the vegetables thoroughly and divide between two rimmed baking sheets. 2. Toss with the olive oil, salt, and pepper. Arrange cut faces against the pans, leaving space between pieces. 3. Roast for 15 minutes, then turn the florets and rotate the pans. Continue roasting for 5–8 minutes until the cauliflower is nearly tender and the broccoli edges are charred. 4. Scatter the walnuts among the vegetables and roast for another 4–6 minutes, until fragrant and lightly toasted. Remove any smaller broccoli pieces early if they are getting too dark. 5. Combine on one warm tray or in a serving bowl, toss with the lemon juice, and adjust the salt. Serve immediately. ### Notes - Keep the walnut pieces large so they retain crunch and do not scorch before the vegetables finish. ## Mashed Butternut Squash Roasting concentrates the squash instead of adding water. Butter gives the mash a rounded finish while a small amount of cider vinegar keeps its sweetness balanced. ### Ingredients - 1 large butternut squash, about 3 lb - 2 tsp extra-virgin olive oil - 3 tbsp unsalted butter - ½ tsp kosher salt, plus more to taste - 1 tsp apple cider vinegar - to taste freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Halve the squash lengthwise and scoop out the seeds. Rub the cut surfaces with the olive oil and place cut-side down on a parchment-lined baking sheet. 2. Roast for 45–60 minutes, until the flesh yields completely to a spoon and the cut edges are caramelized. 3. Scoop the hot flesh into a saucepan, leaving the skin behind. Add the butter and salt, then mash until mostly smooth, retaining a little texture. 4. Stir over low heat for 3–5 minutes if the mash looks watery. Add the cider vinegar and black pepper, taste, and adjust the salt. Keep warm over very low heat, covered. ### Notes - For an optional dairy-free version of the mash, use 2 tablespoons olive oil instead of butter; the finish will be lighter and less creamy. ## Overall Timing / Workflow Making the confit ahead leaves only reheating, roasting, and crisping for dinner. The squash holds well, giving the duck and vegetables priority at the finish. ### Instructions 1. Two days before dinner: salt and refrigerate the duck legs overnight. 2. One day before dinner: cook the confit until tender, then cool promptly and refrigerate. Strain and refrigerate the cooking fat separately. 3. 0:00 — Heat the oven to 425°F and put in the halved squash. Prepare the broccoli, cauliflower, walnuts, and kumquats. 4. 0:25 — Put the vegetables into the oven. Begin reheating the chilled duck in a covered dish; allow sufficient oven space and avoid crowding the vegetable pans. 5. 0:45 — Turn the vegetables if not already done, check the squash, and check the duck temperature. Add walnuts during the vegetables' final 4–6 minutes. 6. 0:50–1:00 — Mash the tender squash and hold warm. Once the duck reaches 165°F, dry its skin and begin crisping it in the skillet. 7. During the final 5 minutes, brown the kumquats in a separate small skillet. Finish the vegetables with lemon juice and plate everything hot. ### Notes - If oven space is limited, roast and mash the squash first. Hold it covered over low heat while the vegetables roast and the duck reheats. ## Plating Keeping the mash and roasted vegetables beside the duck protects the crisp skin and preserves the distinct textures. ### Instructions 1. Spoon a generous mound of butternut squash mash onto each warm plate. 2. Arrange the roasted cauliflower, broccoli, and walnuts alongside, keeping the browned surfaces visible. 3. Set one duck leg on each plate, skin-side up. Scatter the kumquat slices over and around the duck and spoon over any citrus juices sparingly. 4. Serve immediately while the duck skin is crisp and the walnuts are warm. ## Leftover Path Separate storage keeps the squash from softening the roasted vegetables and lets the duck skin be recrisped. ### Instructions 1. Refrigerate the duck, kumquats, vegetables, and mash in separate shallow covered containers within 2 hours. Use within 3–4 days of the duck's initial cooking, counting any advance storage time. 2. Reheat duck covered in a 350°F oven until it reaches 165°F, then uncover and briefly broil or crisp skin-side down in a skillet, watching closely. 3. Reheat vegetables in a 425°F oven until hot, checking the walnuts frequently. Warm the mash gently in a saucepan with a splash of water, stirring until heated through. 4. For a different meal, shred the duck and warm it with the roasted vegetables; serve beside the squash with chopped leftover kumquats. ### Notes - Freeze cooked duck or squash mash if they will not be eaten within the refrigerated storage window. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.