HobNob’s Duck Confit with Spaghetti Squash & Pumpkin Seed
Autumn Gatherings
Whether you’re hosting a cozy dinner party, gathering with friends, or simply looking for a comforting meal to enjoy on a crisp fall evening, this Duck Confit with Spaghetti Squash and Pumpkin Seeds is sure to impress.
Rich, slow-cooked duck pairs beautifully with sweet roasted squash and crunchy toasted pumpkin seeds, creating a dish that’s both rustic and refined. Serve it alongside your favourite fall flavours such as cranberries, apples, pears, chestnuts, or roasted Brussels sprouts, for a memorable meal that celebrates the season and brings everyone together around the table.
Recipe compliments of Executive Chef Matt Krupa from HobNob Restaurant at The Charles Hotel.
Ingredients
Serves 2 people
2 Duck Legs
4 cups Salt
3 cloves Garlic
2 Star Anise
2 Bay Leaves
1 tbsp Black Pepper, whole
4 cups Duck Fat
1 Spaghetti Squash
1 tbsp Honey
1 tbsp Pumpkin Seed, toasted
200 ml Apple Cider Vinegar
Method
- One day before serving, combine the salt, garlic, star anise, bay leaves, and black pepper in a bowl and mix thoroughly to create a spiced salt cure.
- Spread a thin layer of the cure in the bottom of a shallow dish, place the duck legs on top, and cover completely with the remaining salt mixture. Cover and refrigerate overnight.
- The next day, remove the duck legs from the cure, rinse thoroughly under cold running water to remove all traces of salt, and pat dry with paper towel.
- Melt the duck fat and place the duck legs in an oven-proof dish or saucepan. Pour the warm fat over the legs, ensuring they are fully submerged. Add a small amount of neutral oil if needed to completely cover the duck.
- Cook in a 200°F (95°C) oven for 1½–2 hours, or until the meat is tender and beginning to pull away from the bone.
- While the duck is cooking, cut the squash in half lengthwise and remove the seeds. Season the cut sides with salt and pepper, drizzle with honey, and roast at 375°F (190°C) for approximately 25 minutes, or until tender.
- Using a fork, scrape the cooked squash into spaghetti-like strands and transfer to a bowl.
- Toss the squash with the toasted pumpkin seeds and apple cider vinegar, seasoning to taste.
- Serve the hot duck confit on top of or alongside the squash, and garnish with additional toasted pumpkin seeds if desired.
Tips
- This dish pairs beautifully with a variety of fall flavours. Try serving it with seasonal accompaniments such as tart cranberries, warm baking spices, roasted Brussels sprouts, apples, pears, or chestnuts.
- Don’t be afraid to experiment with different combinations. The rich duck and sweet squash provide a versatile canvas for creating your own perfect autumn-inspired plate.
Wine Pairing: Big Head #12
Rich, tender Duck Confit calls for a wine with equal presence, making Big Head #12 an ideal companion. This medium-to-full-bodied Bordeaux blend undergoes a remarkable transformation alongside the dish, as its tannins attach to the duck’s rich fats and oils, unveiling nuanced fruit-forward notes and added complexity. It’s a pairing that showcases the magic that happens when great food and wine come together.
Pairing compliments of the sommeliers at HobNob Restaurant.