The prep time on this meal takes a little longer but finishing is quick and fast.

4 duck legs

2 bunches winter greens, cleaned and chopped (two of my favorites are mustard or collard)

3 cups diced squash (acorn or kabocha works well with duck and greens)
2 T chopped parsley

3 oz per person pasta of choice (I like orzo)

enough duck fat to cover the legs

salt and pepper to taste

2 T butter

2 T oil

Take the duck legs and place in baking dish with fat. Cover and place dish in a 300 degree oven for 4 hours. One hour before the duck is done toss squash in oil, salt and pepper and place on cooking sheet in the same oven as the duck. When duck is finished pull the leg out of fat; the meat should fall off the bone. Shred the meat and set aside. Cook the pasta per instruction. In a large sauté pan, brown the butter and wilt the greens together. When pasta is done place all the ingredients into the sauté pan to heat through. Serve hot.

Makes enough for two hungry people. Pair with Novelty Hill Stillwater Creek Vineyard Sangiovese.

Recipe courtesy of winery chef Josh Slaughter.

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