# Crisp Duck Confit with Pluots, BBQ Romano Beans & Roasted Delicata > Crisp-skinned duck confit meets juicy pluots, lightly glazed Romano beans, and sweet, browned delicata squash. It’s an early-September plate that lets the last stone fruit and beans of summer sit comfortably beside the first winter squash. - URL: https://www.chezjk.com/recipes/duck-confit-with-warm-pluots-romano-beans-bbq-and-roasted-delicata - Author: Jonathan Katzman - Cooked and photographed: 2024-09-12 - Recipe updated: 2026-10-23 - Serves: 4 servings ![Crisp Duck Confit with Pluots, BBQ Romano Beans & Roasted Delicata](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F1eff7c0b43a2d046.jpg) ## Crisp Duck Confit Prepared confit already has tender meat and deeply developed flavor. A hot oven renders the remaining surface fat and crisps the skin without another cooking project. ### Ingredients - 4 fully cooked duck confit legs, preferably Fatted Calf ### Instructions 1. Heat the oven to 425°F. Gently remove excess packing fat from the legs without tearing the skin; reserve the fat for another use. 2. Pat the skin dry and place the legs skin-side up on a rack over a rimmed baking sheet. 3. Roast for 25–35 minutes, until the skin is deeply browned and crisp and the thickest part of the meat reaches 165°F, without touching bone. Follow any more specific reheating directions supplied with the confit. 4. If the meat is hot before the skin crisps, broil briefly, watching continuously to prevent scorching. 5. Rest uncovered for 5 minutes before serving. ### Notes - Prepared confit is usually well salted; taste before adding any extra salt. - Keep rendered duck fat refrigerated and use it for a future batch of roasted vegetables. ## Fresh Pluot Wedges Fresh stone fruit provides juicy acidity against the rich duck, with no need for a separate fruit sauce. ### Ingredients - 3 medium ripe but firm pluots, preferably yellow-fleshed ### Instructions 1. Wash and dry the pluots. Cut around the pits into generous wedges, leaving the skins on. 2. Keep at room temperature and arrange over or alongside the duck just before serving, leaving some crisp skin exposed. ### Notes - Choose fruit that yields slightly when pressed but still holds a clean wedge. ## Romano Beans with Noma Projects BBQ Sauce Blanching cooks broad Romano beans evenly while preserving their shape. A modest amount of BBQ sauce creates a savory glaze rather than burying their flavor. ### Ingredients - 1½ lb Romano beans, stem ends trimmed - 3 tbsp Noma Projects BBQ sauce - 1 tbsp extra-virgin olive oil - 1 tsp rice vinegar, plus more to taste - 1–2 tbsp bean cooking water, as needed - to taste kosher salt ### Instructions 1. Bring a large pot of salted water to a boil. Leave the beans whole, cutting only very long ones in half. 2. Boil for 5–8 minutes, checking early, until the beans are tender with a little bite rather than raw or squeaky. Reserve a little cooking water, then drain well. 3. Return the empty pot to low heat. Add the olive oil, BBQ sauce, rice vinegar, and 1 tablespoon cooking water; stir until fluid and warm. 4. Add the beans and toss for 1–2 minutes, until evenly coated and glossy. Add another splash of cooking water if the sauce is sticky or concentrated. 5. Taste before adding salt, and adjust the vinegar only if the beans need more brightness. ### Notes - Start with less vinegar if the bottled sauce is already quite acidic. - For advance preparation, chill the blanched beans in ice water, drain thoroughly, and reheat in the glaze just before serving. ## Roasted Delicata Squash Thin, skin-on half-moons become tender inside and browned at the edges. Their sweetness balances the fruit’s acidity and the beans’ savory glaze. ### Ingredients - 2 medium delicata squash, about 2 lb total - 2 tbsp extra-virgin olive oil - ½ tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Scrub the squash, halve lengthwise, and scoop out the seeds. Leave the edible skin on. 2. Cut crosswise into ½-inch-thick half-moons. Toss with olive oil, salt, and pepper. 3. Spread in a single layer on a large rimmed baking sheet, leaving space between pieces. 4. Roast for 25–35 minutes, turning after about 18 minutes, until the flesh is tender and the cut surfaces have browned patches. 5. Taste and adjust the salt before serving. ### Notes - Use two baking sheets if necessary; crowded squash steams instead of browning. ## Overall Timing / Workflow The duck and squash share the same oven temperature, leaving the stovetop free for a quick bean finish. ### Instructions 1. 0:00 — Heat the oven to 425°F. Prepare the squash and dry the duck skin. 2. 0:15 — Put the squash on an upper-middle rack and the duck, on its own rack and tray, below it. Set a pot of salted water on the stove. 3. 0:30 — Turn the squash and rotate the trays if they are browning unevenly. Trim the beans and cut the pluots. 4. 0:35 — Blanch the beans, then drain and finish them with the BBQ glaze. 5. 0:40–0:50 — Check the squash for tenderness and the duck for crisp skin and a 165°F internal temperature. Remove each as ready. 6. Let the duck rest uncovered for 5 minutes, then plate everything while the beans and squash are warm. ### Notes - Allow a few extra minutes if two trays slow the oven’s browning. ## Plating Distinct piles preserve the beans’ glaze and the squash’s roasted texture while letting the fruit season bites of duck. ### Instructions 1. Place one duck leg skin-side up on each warm plate. 2. Arrange the Romano beans beside the duck and mound the delicata half-moons alongside them. 3. Lay the pluot wedges partly over the duck and partly beside it, keeping plenty of crisp skin uncovered. 4. Serve immediately without pouring extra sauce over the duck. ## Leftover Path Separate storage keeps the fruit fresh and allows the duck and squash to regain some crispness during reheating. ### Instructions 1. Refrigerate duck, beans, squash, and cut pluots in separate covered containers within 2 hours. Use the cooked components within 3–4 days and the cut fruit within 1–2 days. 2. Reheat duck skin-side up in a 375°F oven until the center reaches 165°F, generally 20–25 minutes depending on size. Add the squash on a separate tray for the final 10–15 minutes. 3. Warm the beans in a covered saucepan with a splash of water until hot throughout. 4. Alternatively, shred the duck and combine with reheated squash and beans for a warm salad, adding the reserved pluots after heating. --- 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.