Pumpkin parmentier and confit de canard

Preparation

1. Wash your pumpkin. Cut it in half and take out the seeds. Once you have done this, cut it into rough cubes. Peel and chop the onion.
2. Melt 20 g of butter in a pressure cooker and golden the onion for 5 mins. Add the roughly diced pumpkin then add veggie stock cubes and seasoning. Soak the lot with milk and let it cook for about 30 minutes. The pumpkin must be tender.
3. Put the cooked pumpkin in a food processor adding milk to obtain a purée.
4. Meanwhile, sear the duck for 5 minutes on each side and turn them over and let them cook for 20 minutes on a low heat. Once cooked, take off the skin and shred the meat using a fork.
5. Take 4 pots, in the bottom, spoon in the pumpkin purée (about 1cm) then layer with duck , Finish with another layer of pumpkin.
6. On top of each pot, sprinkle a tiny bit f nutmeg and a nob of butter. Then cook in a preheated oven at 180°C for 20 minutes.