Duck Confit Parmentier with Two Kinds of Squash
- Two legs of duck confit
- 1 small butternut squash and one small spaghetti squash
- 100 ml (6 tbsp) olive oil
- A few sprigs of fresh thyme
- 2 French shallots
- 150 ml (4 ½ oz) Domaine Acer’s Charles-Aimé Robert or Sortilège
- A sprig of fresh rosemary
- 300 ml (1 ⅓ cups) veal or duck stock
- Salt and pepper to taste
- Greens, pearl onions and lardons (cubes of bacon) for garnish
- Cut the squashes in half from top to bottom. Remove the seeds.
- Place on a baking sheet. Drizzle with olive oil. Season with salt and pepper.
- Place a sprig of thyme on top.
- Cover and place in a 150 °C (300 °F) oven for about 2 hours.
- Using a fork or spoon, remove the flesh from the squash skins. Put both to one side.
- Finely slice the two shallots.
- Put straight into a saucepan with the Charles-Aimé Robert or Sortilège and the rosemary. Bring to the boil and reduce by two thirds.
- Add the veal stock and bring back to the boil. Season with salt and pepper.
- Strain the mixture through a sieve.
- Use a 7.6 cm (3 inch) tart mould.
- Put a layer of the spaghetti squash (the paler one) on the bottom.
- Then add a layer of fine slices of duck.
- Put a layer of the butternut squash on top. Lift off the mould.
- Garnish with greens, pearl onions and lardons.
- Bake in a 200 °C (400 °F) oven for 5 minutes. Top with the sauce (reheated in microwave).