Recipe for Squash Crumble with Duck Breast and AOP Cheese

Peel the butternut squash and cut it into small cubes. Cook them for 15 minutes in vegetable broth. Drain them. Peel the shallots and finely chop them.

In a pan, melt 20 g of butter. Add the shallots and sauté for 2 or 3 minutes with the spices. Add the squashes. Mix well and continue cooking for an additional 2 minutes.

Pour the mixture into a baking dish and layer the slices of dried duck breast that have been trimmed. Preheat the oven to 180°C.

Prepare the crumble dough: grate 60 g of cheese, cut the remaining butter into small cubes. Mix the butter, buckwheat flour, cornstarch, and cheese with your fingertips until you achieve a coarse crumb.

Finally, sprinkle the crumble mixture over the squashes. Distribute the remaining cheese cut into slices and bake for 20 minutes.