Ingredients

• 680 g baby potatoes , halved
• 2 tablespoons rendered duck fat (or olive oil)
• salt and pepper
• 2 carrots , peeled and cut in 2-inch chunks (halved lengthwise if very large)
• 1/3 cup hoisin sauce
• 1/3 cup orange marmalade
• 1/2 teaspoon ground ginger
• 1/4 teaspoon five-spice powder
• 1 parsnip , peeled and cut in 1/2-inch rounds
• 3 cups skin-on 1/4-inch thick strips acorn squash
• 1 shallot , thinly sliced
• 2 pkgs duck confit legs (4 legs or 660 g in total)