Shredded duck, butternut and hazelnut

Delicious shredded duck with butternut squash and hazelnuts. Ingredients: Chicken stock 1 butternut squash 4 duck legs 2 large onions Button mushrooms Espelette pepper Cumin Hazelnuts In a large saucepan with two liters of chicken stock, cook 4 duck legs for one hour over medium heat. Drain them, remove the fat, and shred the meat. In a casserole dish, sweat 2 large chopped onions and sliced ​​button mushrooms with a little butter. Add the duck meat, pour in 30 cl of fat-free chicken stock, and season with Espelette pepper and cumin. Sprinkle with hazelnuts (30 g). Cut a small butternut squash into 5 mm slices and cover the entire surface of the meat. Bake for 45 minutes at 220°C. Enjoy!