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Duck Confit, Squash and Kale Parmentier

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
READY IN : 1h45


  • 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


  1. 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.
  2. Season with the salt & pepper, tarragon and a pinch of nutmeg. Set aside.
  3. Heat 2 Tbsp (30 ml) of the olive oil in a non-stick skillet and sauté the onions for 5 minutes over medium heat.
  4. 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.
  5. 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.
  6. Wash the kale and remove the hard stems. Blanch in boiling salted water for 5 minutes. Immediately rinse under cold water and chop finely.
  7. 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.
  8. 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.
  9. Fill the pans, starting first with a layer of duck, followed by a layer of kale and finally the mashed squash on top.
  10. Bake for 10 minutes at 400°F (200°C).
  11. Garnish with greens and serve.