Prepare in advance, freeze

Duck confit and spaghetti squash fritters

4 portions

Preparation: 20 min

Cooking: 60 min

Waiting: 30 min

Finger-licking good, it won't be enough to take just one bite! 

  • Ingredients

    • 1 small spaghetti squash
    • 2 cloves of garlic, chopped
    • 2 sprigs of fresh thyme
    • Salt and pepper to taste
    • 1 C. tbsp (15 ml) olive oil
    • 1 package of duck confit to shred
    • 75 g diced Perron cheddar
    • 2 tbsp. tbsp (30 ml) breadcrumbs
    • Flour
    • 1 egg
    • Breadcrumbs (for breading)
    • Vegetable oil

  • Preparation

    1. Preheat oven to 350°F.
    2. In a small bowl, combine the olive oil, garlic and thyme.
    3. Cut the spaghetti squash in half and remove the seeds. Brush each half with olive oil then salt and pepper to taste. Place on a baking sheet lined with parchment paper, and bake for about 45 minutes.
    4. Meanwhile, reheat the duck confit according to package directions.
    5. Using a fork, shred the squash. Mix with the duck confit, the cheese cubes and 2 tbsp. tablespoons of breadcrumbs. Form balls by rolling in the palms of your hands. Refrigerate 30 minutes.
    6. Dip the donuts in a little flour then in beaten egg and breadcrumbs. Repeat the egg/breadcrumbs step.
    7. Fry quickly in oil at 360° F. Drain on absorbent paper and lightly salt.
    8. Serve with crushed tomatoes or marinara sauce.

  • Notes