The wine to go with it!!
A Cahors.
Duck confit with red kuri squash purée
We make the most of the last red kuri squashes for a few soups or purées!
Seasons & months
Preparation
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Step 1
In a pan of lightly salted water, put the potatoes peeled and cut into large slices. Once boiling, add the squash cut into large dice. Don’t remove the skin if it’s organic. Cook for 15 minutes.
Meanwhile, reheat the duck confit.
Mash the potatoes and the squash. Re-salt if needed and pepper. Whisk them with a small beater, either with a little cooking water, or with butter or milk.
Serve it all with a nice salad.
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