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Table Queen Acorn Squash




Source of Recipe


WWSB


Recipe Introduction


Table Queen Acorn Squash stuffed with ginger duck confit


List of Ingredients




1 each: acorn squash, cut in half & seeds removed
2 oz. brown sugar
4 Tbsp butter
1 tsp cinnamon
½ cup honey
2 cups pulled (from leg & thigh) duck meat, cooked, or duck confit
1 tsp garlic, minced
1 Tbsp ginger root, minced
2 Tbsp shallots, minced
2 oz. walnuts, chopped
¾ cup shitake mushrooms, sliced
1 oz olive oil
to taste salt and pepper
¼ cup sherry

1 bunch frisse, cleaned.
1 bunch watercress, washed and stemmed
1 cup raspberries, pureed



Recipe



Mix together brown sugar, cinnamon, & honey. Place squash halves in a shallow baking pan and coat inside with mixture. Place two Tbsp of butter in each squash then bake at 350 degrees for about an hour or until squash is tender. You may need to coat with more of the honey mixture as it cooks. Meanwhile take a large sauté pan and over medium-high heat sauté the garlic, shallot, ginger mushrooms and walnuts in the olive oil for about three minutes. deglaze with the sherry. next add cooked duck and mix well; season with a dash of salt and pepper, and cook until heated through. When the squash is done, carefully place on serving plate and fill with the warm duck mixture, letting it overflow onto the plate. On the back side of the squash heap a little frisse and watercress. Drizzle plate with raspberry puree
serve immediately.