4 duck legs and thighs, attached, with their fat
125 ml (1/2 cup) of raspberry vinaigrette-marinade
3 cups butternut squash, diced
45 ml (3 Tbsp.) Olive Oil Balanced
6 cups kale, roughly chopped
Sea salt and freshly ground black pepper, to taste
Preheat oven to 180 °C (350 °F). In a saucepan, warm duck legs in their fat over low heat for 10 minutes. Drain and place duck in a baking dish.
Set aside 45 ml (3 Tbsp.) raspberry vinaigrette-marinade for sauteed vegetables and use the remaining to brush the duck legs. Cook for about 30 minutes.
In a large saucepan over high heat, brown butternut squash with olive oil for 5 to 7 minutes. Season with salt and pepper. Add kale to the saucepan and cook for 5 to 7 minutes. Remove from heat, add raspberry vinaigrette-marinade and mix together. Serve with duck confit.