Stuffed Butternut Squash with Duck Confit

Cut your squash in half and set aside the unused half for another recipe. Remove the seeds and strands from one side of the useful half. Scoop out the flesh from the other side, leaving about 1 cm thickness, and place this flesh in your steam cooker for about 20-25 minutes of cooking.

In the meantime, shred your duck thighs to remove only the best parts, and keep the fat for another use, discarding the unusable skin. Set your pieces aside in a bowl.

In a mixing bowl, combine your steamed butternut squash, roughly chop it but do not turn it into a puree, and mix all of this with ginger, paprika, a tagine spice mix, as well as a teaspoon of salt flakes & 5 berries and a teaspoon of chopped basil.

Place the seasoned meat in your hollowed-out squash without packing it too tightly. Spread your shredded duck on top. Sprinkle with your second teaspoon of salt flakes and five berries, and your second teaspoon of chopped basil.

To finish, place your squash in an oven-safe dish. Pour water into the bottom of the dish. Cover everything with aluminum foil and bake for 60 minutes at 210°C. Serve by scraping the inside of the squash and enjoy hot...