- 2 legs of duck confit
- 1 small butternut squash and 1 small spaghetti squash
- 3 tablespoons olive oil
- 1 A few sprigs of fresh thyme
- 2 French shallots
- 4 1/2 oz Domaine Acer’s Charles-Aimé Robert or Sortilège
- 1 A sprig of fresh rosemary
- 1 1/3 cup 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 8-cm (3-in) 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).
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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