Southwest Duck Confit

Taiwanese kabocha parmentier with bitter baby greens


Kabocha purée
Preheat your oven to 150°C.
Rinse the kabocha, cut it in half and remove the seeds. Season with salt and freshly ground pepper and wrap in aluminium foil.
Bake for 45 minutes at 150°C. Run the pulp through a food mill and then a fine strainer.
Heat the kabocha pulp in a sauté pan, mixing with a spatula.
Boil the milk.
Gradually incorporate 100 g of chilled butter, stirring briskly with a whisk. To finish, stir in the boiling milk.
Taste and adjust the seasonings, if needed, and keep warm.

Rinse all the vegetables and herbs.
Open the can of duck confit, drain the thighs and pat with paper towel to absorb excess fat. Remove the meat from the duck thighs and cut into rough strips with a fork.
Heat 50 g butter in a sauté pan. Add the spring onions, then the diced shiitake and the coriander seeds. Add salt to taste and cook at low heat for 10 minutes, stirring often.
Add the duck meat, minced garlic clove, thyme leaves and 2 dl of poultry stock. Adjust the seasonings if necessary and leave to simmer at low heat for 10 minutes. To finish, add the chopped parsley.
Place a large spoonful of the stewed duck in a bowl or soup plate. Cover with the kabocha purée.
Finish by placing a dome composed of the herb mixture and a large piece of duck on top. Serve immediately.

 Wine pairing tip :

You may wish to serve your duck confit with a wine that has a nice tannic structure, such as the wines from the Bordeaux region. These wines, which typically have an intense garnet robe, are created from a combination of the Merlot, Cabernet Sauvignon and Cabernet Franc varieties. The nose offers notes of blackcurrant and vanilla, while the wine itself has a concentrated mouthfeel and a lingering finish. The tannins are soft.
In the Reflets de France range, you could choose the Bordeaux Red Château Picon or the Médoc Château Labadie.