I love it when you attempt to make something extravagant and then the most simplistic and unbelievebly delicious of things procure from the ordeal.
Exhibit A: Squash preserves.
First, I cleaned and gutted the squash. Next, I decided to save the seeds and roast them. Then, duck confit and truffle salt popped into the picture.
Absolute bliss people, absolute bliss.
Below pics, and the recipe of course. By far my tastiest escapade to date.
Fat from duck confit…
Duck Confit, Roasted Pumpkin Seeds & Truffle Salt
makes one 1/2 pint jar
- seeds of 1 winter squash (I used a kabocha) washed
- 1 tablespoon of fat from duck confit
- 1/2-1 teaspoon of truffle salt
Preheat the oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper.
Toss together the squash seeds, duck fat and truffle salt. Place on parchment paper and sprinkle more salt if necessary.
Bake for approximately 30 minutes, tossing the seeds after about 15 minutes.
After 30 minutes, remove, let cool and store in a mason jar.