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Duck and pumpkin shepherd's pie

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients (serves 4):


1- Remove the seeds from the pumpkin, separate its skin from its flesh and discard the skin. Cut the flesh into fairly large cubes then do the same with the potatoes.

2- Steam or boil the pumpkin and potatoes for 15 to 20 minutes.

3- Meanwhile, skin and bone the duck thighs. Brown the meat in a pan without adding any fat and without it turning golden. Add the parsley and set aside.

4- Returning to the veg... Mash the pumpkin and potatoes with a fork. Add the butter, cheese, egg yolks and nutmeg. Season then mix in the beaten egg whites.

5- Preheat the oven to 150°C (Gas Mark 5).

6- In an ovenproof dish, put a layer of purée, a layer of duck and a layer of purée. Cover with cheese and bake in the oven for 40 minutes.
Advice: The nutmeg is optional. You can make a simple purée without adding beaten egg whites. It makes the recipe mighter.

This recipe has already been tested with beef but the mixture is thicker: the richness of duck meat goes really well with the sweet flavour of pumpkin.

The quantities of vegetables used are a rough guide.

User comments

another free recipe every day

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