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person Serves 4 people
timePreparation time: 40 minutes Cooking time: 8 minutes



  • 1 squash
  • The squash’s weight in potatoes
  • 2 legs of duck confit
  • Salt
  • Pecan nuts


  1. Dice the vegetables. Steam them for 30 minutes.
  2. Meanwhile, heat the duck legs in a pan.
  3. Remove the skin and shred the meat, put it in a dish, add the pecan nuts.
  4. Preheat your oven to 200°C.
  5. Make a purée with the potatoes and the squash. Add a little salt.
  6. Pour the purée over the duck. Add a few pecan nuts and bake for 8 minutes before serving hot.


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