Shepherd's pie with duck and pumpkin
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21 ratings
Preparation : 20 min
Cooking : 55 min
Total time : 1 h 15 Rest : 0 minAccessories :
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6 people
1 kg of pumpkin
2 shallots
1 garlic clove
4 duck confit legs
40 g of parmesan
40 g of crushed hazelnuts
Associated products
RECIPE STEPS
1Pour 0.5 L of water into the metal bowl. Peel, wash and cut the pumpkin into cubes.
Place them in the steam basket. Run the program.
- 1 kg of pumpkin
Steam |
30:00 / / 110°C
2Preheat your oven to 180 °C.
3Drain and set aside the cooking water, then place the pumpkin in the metal bowl.
Install the beater, salt, pepper, add 15 ml of cooking water then run the program.
- 1 kg of pumpkin
Expert |
02:00 / 3 / __°C
4Add a little cooking water if needed.
Set aside and rinse the metal bowl.
5Place the peeled and quartered shallots with the peeled and germ-free garlic in the metal bowl.
Run the program.
- 2 shallots
- 1 garlic clove
Expert |
00:15 / 13 / __°C
6Add the duck thighs, degreased, skin removed and shredded, then restart the program.
- 4 duck confit legs
Expert |
04:00 / 1A / 120°C
7Pour the duck mince into a gratin dish and cover it with the pumpkin puree.
Add the grated parmesan and crushed hazelnuts then bake for 20 minutes.
- 40 g of parmesan
- 40 g of crushed hazelnuts
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