A fun way to take your usual Shepard's pie up a tasty notch. Try making individual servings for a fancy touch that makes this dish worthy of even formal events.
PREP TIME : 30 minutes CHILLING TIME : 1h15 READY IN : 1h45 MAKES : 4 LEVEL OF DIFFICULTY : Average
1 2.2-lb (1 kg) buttercup squash
4 Canabec confit duck legs
4 cups (250 gr) kale
1 onion, chopped
1 garlic clove, chopped
2 Cortland apples, peeled and finely diced
3 Tbsp (ml) olive oil
35% or 15% cooking cream
Fresh tarragon, chopped
1 nutmeg, grated (or nutmeg powder)
Salt & pepper to taste
Wash and peel the squash. Scoop out the seeds and chop the flesh into large cubes. Cook in boiling salted water until tender; mash with some of the cooking juice and a little cream until smooth.
Season with the salt & pepper, tarragon and a pinch of nutmeg. Set aside.
Heat 2 Tbsp (30 ml) of the olive oil in a non-stick skillet and sauté the onions for 5 minutes over medium heat.
Remove the meat from the duck legs and add to the onion. Cook for another 5 minutes and set the duck meat and onions aside.
Brown the apples in same skillet for 3 minutes. Reduce the heat and cook, covered, for 15 minutes or until the apples are tender. Return the meat and onions to the skillet and season with salt & pepper.
Wash the kale and remove the hard stems. Blanch in boiling salted water for 5 minutes. Immediately rinse under cold water and chop finely.
Heat 1 Tbsp (30 ml) of the olive oil in a frying pan and sauté the garlic for 2 minutes over medium heat. Add the kale, increase the heat and cook for another 5 minutes. Season with salt & pepper and set aside.
To assemble the pies, place 4 3-inch (7.5 cm) round baking pans or a large shallow baking dish on a baking sheet lined with aluminum foil.
Fill the pans, starting first with a layer of duck, followed by a layer of kale and finally the mashed squash on top.