1 Small butternut squash
1 small spaghetti squash
1/4 cup + 3 TBL olive oil
1 sprig thyme
1 branch of fresh rosemary
2 french shallots, minced
1/2 cup Sortilege Maple Whiskey
1 1/4 cups veal stock
salt and pepper
duck leg confit (2 legs, deboned)
2 Tablespoons Parmesan cheese
Preheat oven to 300º F
Cut both squash in two, from top to bottom. Remove seeds. Drizzle with olive oil. Season with salt and pepper, add a sprig of fresh thyme. Bake in oven, covered about 1 hour. Remove flesh from squash skins. Puree the butternut squash in a food processor. Pull apart flesh of spaghetti squash with a fork.
Place the shallots, sortilege, and rosemary in a saucepan. Bring to the boil and reduce by two-thirds. Add veal stock and bring back to the boil. Adjust seasoning. Put sauce through a sieve.
Preheat oven to 400º F. Use a cylinder 3 inches in diameter as a mold (not mould). First place shredded spaghetti squash in the mold. Add a layer of duck confit. Cover with butternut squash. press lightly. Top each parmentier with a tablespoon of parmesan cheese. Remove the cylinder. Bake 5 minutes. Garnish with a sprig of rosemary. Spoon warm sauce over. 2-3 servings.
Adapted from: Cooking with Quebec MapleSyrup, Anne Fortin