Main courses

Duck Confit Parmentier with Two Kinds of Squash

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
2 portions


  • 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).