4 duck legs
2 cloves of garlic
2 small butternut squash
2 Cox apples
A lump of ginger, the size of a walnut
Salt and freshly ground black pepper
- Preheat the oven to 180C (350F, Gas mark 4). Rub the duck legs with salt and pepper and place them in a casserole and cook for one hour. Peel the squash, cut them into wedges, place them in a roasting tin and brush with a little duck fat. Cook at 190C (375F, Gas mark 5) until cooked and nicely browned. Peel and finely chop the ginger and garlic. Peel, quarter and core the apples. Towards the end of the cooking time of the squash, place the ginger, garlic and apple into the pan and turn the mixture several times to ensure all the vegetables are coated in the fat. Take out of the oven and leave in a warm place. To finish the dish, increase the oven temperature to 220C (425F, Gas mark 7) and cook the duck legs a second time until they are really crisp. Serve the duck legs sitting on a heap of squash and apple mix.