Hamburger and butternut squash

Publiée le 03/02/2017




  • 2 slices of 0.5 cm butternut
  • 1 small raw beetroot
  • 1 endive
  • 1 tsp thyme
  • 1 tsp turmeric
  • 100 to 150g of duck breast
  • 1 small carrot
  • 1 garlic clove
  • 1 pinch of Madagascar pepper
  • ½ tbsp of coconut oil Vigean
  • ½ tsp of gourmet pumpkin seeds oil

According to a recipe from Frédérique Cailloce, culinary advisor Vigean (photo credit)

  1. Chop the duck breast with the carrot and the garlic, make a homogeneous ball, cook in a hot pan until dry (6-8 min). Turn off and cover (pending)
  2. Remove the skin from the butternut using a steamer, arrange in a hot pan with coconut oil, sprinkle with thyme and turmeric (turn halfway through cooking)
  3. Meanwhile, bake the raw beetroot with the skin (for 20 mn-180 °) it is cooked when your knife point fits inside
  4. Flatten the hamburger slightly between your two slices of squash, add the raw endive to your liking
  5. Arrange it in a plate with next to the beet (previously peeled), gently sprinkle with  gourmet pumpkin seeds oil Vigean
  6. Adjust the seasoning if necessary

Good tasting!

Bourgueil rouge

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