The Compleat Squash by Amy Goldman


2 leeks, trimmed, well rinsed, and cut into thin rings

1 small cabbage, cored and chopped into large pieces

1 large onion, but into medium dice

Duck confit (with 4 legs)

8 cloves garlic, finely chopped

2 medium turnips, peeled and cut into large cubes

4 stalks celery, cut into medium dice

3 medium Yukon Gold potatoes, peeled and cut into large cubes

2 T. duck fat

Salt and freshly ground black pepper

5 qr. homemade duck or chicken stock

2 pounds pumpkin, peeled, seeded, and cut into 2-inch cubes

1 bouquet garni (2 sprigs parsley, 1 bay leaf, 2 sprigs thyme, tied in a bundle with string)



Sweat the leeks, onion, garlic, and celery in duck fat over medium-low heat in a sturdy 2-gallon stockpot until the vegetables are fragrant and cooked through. 


Add the stock and bouquet garni to the pot and bring to a boil.  Skim off any impurities and then reduce the heat to a summer. 


Add the cabbage, duck confit, turnips, and potatoes.  Season the soup with salt and pepper.  Let the soup simmer for 1 hour over low heat, skimming off the melted duck fat as it rises to the surface.  The potatoes and turnips will break down, adding body to the soup.


Carefully remove the duck legs from the soup; the meat will be meltingly tender.  Separate and add the meat to the soup, discarding the skin and bones.  Add water to the soup if too much of the broth has evaporated.


Add the cubed pumpkin to the soup and return to a simmer.  Continue cooking until the pumpkin is soft, approximately 15 minutes. 


Take out the bouquet garni and add the duck meat to the soup.  Season with salt and pepper.