Recipe for Duchess Potimarron Apples, Poultry, and Cider Sauce

Wash and peel the squash and potatoes. Cook everything for 35 to 40 minutes in a pot of water. Once cooked, pass everything through a potato ricer to obtain a smooth puree. Season and place the puree in a pot over high heat while stirring vigorously.

Off the heat, add the eggs one by one, making sure to mix well each time.

Pour the purée into a piping bag fitted with a star-shaped nozzle and pipe rosettes onto a sheet of baking paper on a baking tray.

Bake in the oven at 200°C for 25 to 30 minutes.

Prepare the chicken and cook it for 1 hour and 15 minutes at 180°C.

To finish, prepare the sauce: Reduce the liquid in a saucepan for 8 minutes and divide the reduction into two parts: 1. The sauce: pour one part into a saucepan with the cream and let it reduce over low heat. 2. The gel: pour 10 g of Agar Agar into the second part. Mix over low heat and pour everything onto a thin sheet on a tray. Let it cool. When serving, scrape the gel with a fork. Tip: To save time, you can poach and freeze the piped potatoes. On the day, you can cook them directly from frozen.