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Preparation time
25 minutes
Total time:
1 hour 10 minutes
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Ingredients
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1 Spanish onion, minced
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30 mL (2 tbsp.) butter
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30 mL (2 tbsp.) olive oil
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To taste, salt and freshly ground pepper
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1 butternut squash (about 1 kg / 2.2 lb.)
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2 garlic cloves, halved
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80-125 mL (1/3-1/2 cup) grated fresh Parmesan, to taste
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2 duck thighs confit
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175 mL (¾ cup) blend of celery leaves and flat-leaf parsley
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½ orange, finely zested
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4 250-mL wide-mouth Mason jars or 4 ramekins
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Directions
- Fry onions in the butter and oil over medium heat for about 20 minutes, or until caramelized. Season with salt and pepper. Set aside.
- Preheat oven to 200°C (400°F).
- Using a chef's knife and cutting board, carefully cut the squash in half lengthwise and scoop out the seeds.
- Drizzle squash halves with olive oil and season generously with salt and pepper. Place halves cut-side down on a parchment-lined baking sheet. Place garlic cloves under the cavities so they'll cook slowly, without burning.
- Bake in the oven for 45 minutes, or until squash is tender. Prick with a fork to verify doneness. Set aside to cool, and then use a spoon to remove the skin; discard. Crush the garlic cloves to make a purée. Set aside.
- Use a masher or fork to mash the cooked squash in a bowl, drizzle with olive oil, and add the Parmesan. Mix in the garlic purée and then verify the seasoning. Keep warm.
- Heat the duck thighs in the microwave for 2 to 3 minutes. Separate meat from the bones and skin and then shred it.
- Place hot duck meat in the bottom of the containers and add the caramelized onion. Cover with about 125 mL (½ cup) puréed squash per parmentier.
- Right before serving, combine the celery leaves and flat-leaf parsley with 45 mL (3 tbsp.) olive oil, a pinch of salt, and the orange zest. Use to garnish each individual parmentier.
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