🎃Stuffed Mini Pumpkins with Duck and Chestnuts
Perfect pairing: Pinot Gris Cuvée Passion – Alsace 🍷
🕒 Preparation Time
- Preparation: 25 minutes
- Cooking: 40 minutes
🍽️ Serves 4
Ingredients
- 4 mini pumpkins (or small squash such as Jack Be Little)
- 200 g confit duck meat
- 100 g cooked chestnuts, crumbled
- 1 small onion
- 1 garlic clove
- 1 tablespoon olive oil
- 2 tablespoons heavy cream
- Salt, pepper, and a pinch of nutmeg
- Fresh herbs (parsley, thyme)
Method
Prepare the pumpkins
Cut off the tops and remove the seeds and some of the flesh. Pre-bake in the oven for 15 minutes at 180°C (350°F) to soften them slightly.
Prepare the filling
In a frying pan, sauté the finely chopped onion and garlic in the olive oil.
Add the shredded duck meat, chestnuts, and cream.
Season with salt, pepper, and a pinch of nutmeg. Mix well.
Fill the pumpkins
Stuff the pumpkins with the filling, replace the tops, and bake for 25 minutes at 180°C (350°F) until golden and tender.
Serve hot with a glass of Pinot Gris Cuvée Passion.
Its rich texture and delicate smoky notes beautifully enhance the sweetness of the pumpkin and the richness of the duck. 🕯️🍷
💡 Chef’s Tip
Sprinkle a handful of crushed hazelnuts over the filling before baking for an irresistible crunchy finish! ✨
