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1
Preheat the oven to 400 degrees F.
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2
Toss the diced pumpkin in olive oil and cane syrup.
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3
Season with salt and pepper.
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4
Mix well.
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5
Place the pumpkin on a parchment lined baking sheet.
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6
Roast for 15 to 20 minutes or until tender.
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7
Remove from the oven and cool.
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8
In a large saucepan, melt the butter.
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9
Add the onions and saute for 6 to 8 minutes, or until caramelized.
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10
Season with salt and pepper.
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11
Add the garlic, bay leaves, and stock.
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12
Stir in the pumpkin, cinnamon, and nutmeg and bring to a boil Reduce to a simmer and cook the soup until the pumpkin is very tender, about 25 minutes.
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13
With a hand-held blender, puree the soup until smooth.
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14
Slowly whisk in the cream.
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15
Whisk in the peanut butter.
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16
Reseason with salt and pepper if necessary.
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17
Simmer the soup, stirring occasionally, for 15 minutes.
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18
Remove from the heat and ladle into shallow bowls.
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19
In a small mixing bowl, combine the chives, duck confit and pumpkin seeds.
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20
Mix well.
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21
Garnish each soup with the relish.
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22
Lay the leg portions on a platter, skin side down.
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23
Sprinkle with 1 tablespoon of the kosher salt and black pepper.
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24
Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions.
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25
Lay the remaining 2 leg portions, flesh to flesh, on top.
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26
put the reserved fat from the ducks in the bottom of a glass or plastic container.
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27
Top with the sandwiched leg portions.
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28
Sprinkle with the remaining 1/8 teaspoon kosher salt.
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29
Cover and refrigerate for 12 hours.
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30
Preheat the oven to 200 degrees F. Remove the duck from the refrigerator.
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31
Remove the garlic, bay leaves, thyme, and duck fat and reserve.
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32
Rinse the duck with cool water, rubbing off some of the salt and pepper.
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33
Pat dry with paper towels.
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34
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot.
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35
Sprinkle evenly with the peppercorns and salt.
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36
Lay the duck on top, skin side down.
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37
Add the olive oil.
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38
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
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39
Remove the duck from the fat.
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40
Strain the fat and reserve.
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41
Pick the meat from the bones and place it in a stoneware container.
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42
Cover the meat with some of the strained fat, making a 1/4-inch layer.
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43
The duck confit can be stored in the refrigerator for up to one month.
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44
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.
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45
The tinge of duck taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and panfry veal.
