Duck confit parmentier from Josée di Stasio

1Fry onions in the butter and oil over medium heat for about 20 minutes, or until caramelized. Season with salt and pepper. Set aside.

2Preheat oven to 200°C (400°F).

3Using a chef's knife and cutting board, carefully cut the squash in half lengthwise and scoop out the seeds.

4Drizzle squash halves with olive oil and season generously with salt and pepper. Place halves cut-side down on a parchment-lined baking sheet. Place garlic cloves under the cavities so they'll cook slowly, without burning.

5Bake in the oven for 45 minutes, or until squash is tender. Prick with a fork to verify doneness. Set aside to cool, and then use a spoon to remove the skin; discard. Crush the garlic cloves to make a purée. Set aside.

6Use a masher or fork to mash the cooked squash in a bowl, drizzle with olive oil, and add the Parmesan. Mix in the garlic purée and then verify the seasoning. Keep warm.

7Heat the duck thighs in the microwave for 2 to 3 minutes. Separate meat from the bones and skin and then shred it.

8Place hot duck meat in the bottom of the containers and add the caramelized onion. Cover with about 125 mL (½ cup) puréed squash per parmentier.

9Right before serving, combine the celery leaves and flat-leaf parsley with 45 mL (3 tbsp.) olive oil, a pinch of salt, and the orange zest. Use to garnish each individual parmentier.