I’ve recently gotten into the habit of buying ducks at the local Asian market. They’re super cheap and, although it takes a little bit of butchering, I end up with plenty of meat and a big pot of stock all for around $10. Compare that to the $6 per tiny confit leg that the regular grocery store charges, and you’ll see that it’s a pretty good bargain! I was cleaning out the freezer the other day when I found a few legs that I had forgotten about. This recipe, inspired by Fine Cooking and by the apple cider vinegar braised chicken thighs that I’ve made before, was the perfect way to use them up.
While the duck with perfectly crisp skin is amazing, the real star of this dish is the butternut squash. It’s buttery soft and the subtle flavor of the star anise contrasts really nicely against the squash’s sweetness. It was some of the best squash I’ve eaten; I wouldn’t hesitate to make a double portion of this recipe, without the duck, to serve as a side dish or simple meatless meal. Star anise is a pod from a small evergreen tree native to China. It has a slightly bitter, licorice-like flavor, but it earthier than fennel. Look for it in the Latin section of your supermarket - I found a huge canister of Badia brand star anise for less than $3. In a pinch, you can substitute 1/2 teaspoon of 5-spice powder. Adapted from Fine Cooking Magazine.
Crispy Duck with Star Anise and Squash
Ingredients
Instructions
Ami Tait says
Sign me up for a win 🙂
Stephanie says
omg i LOVE those smooties! def gotta have one every few days
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John says
Someone just gave me a bunch of squash, so I might have to try this. This is the second blog (the other refering to avacado at the Mexican market) that points to ethnic markets as a cheap place to get premium ingredients. I’d honestly never thought of it, but now I am convinced.
joanne says
I think star anise is kinda the bee’s knees at the moment so this sounds like a dish whose flavors I would really enjoy!
Julie @SavvyEats says
We had duck with star anise at the tapas restaurant here and lovedddd it. Now I just need to find some duck…
Alicia K says
woohoo I’d love to win!
Isabelle @ Crumb says
Great tip! I stock up on duck whenever I’m at the Asian market too… so much cheaper than anywhere else in town, even when I buy duck breasts rather than a whole duck.
These crispy duck legs look fabulous, BTW… duck and anise always go so well together, and the squash sounds like a great addition. I’ve added it to my must-try list.
BTW, I’m not eligible for the giveaway…I just wanted to comment on how yummy your duck looked! 🙂
Lauren says
I wish my Asian market sold just breasts! I’m stuck buying the whole thing. Not that I’m complaining… the stock is nice to have. 😉