A recipe for pumpkin duchess potatoes, poultry, and cider sauce. Discover how to make this festive dish to delight your celebrations and please the whole family.
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.
0 servings
6
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