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picking chestnuts properly (and our ideas for places to easily find them)

To differentiate chestnuts from horse chestnuts, look at their shell and the shape of the fruit. The first has a brown bug with long prickles and the fruit inside is small and almond or heart shaped. The base is more or less crushed. On the other hand, the horse chestnut is covered with a thick green bug with small and thick peaks. The fruit is bigger and rounder than the chestnut and when a chestnut bug can contain 3 or 4, the horse chestnut is alone in its bug. Another clue, the two fruits do not grow at all in the sam   howtoincreasedomainauthority    e environments. Horse chestnut is found in cities, streets or parks, while chestnuts are found in forests, woods or orchards. Now that you know how to get it right, it's time to find out where to pick chestnuts! Where to collect chestnuts? In France, there is no shortage of this nut. They grow in Ardèche, Île-de-France, Alsace, Auvergne, Hauts-de-France, Pays-de-la-Loire, Languedoc-Roussillon, in short everywhere. To find

The savory recipe for duck parmentier with chestnuts and squash

Once back home, do not delay taking care of your harvest otherwise animals (especially worms) faster than you could have a blast. If you don't have any ideas on what to do with it yet, don't panic. We give you our favorite proposals right after.  technologyify

But before cooking them, they must be prepared:

  Sort them to keep only the consumables. To do this, immerse them in water, those which rise to the surface are not edible.worldbeautytips

• To stop the proliferation of parasites, soak them in lukewarm water for an hour.

• To remove the two skins, pour them into boiling water 2-3 min, remove the first skin, then repeat the operation to remove the second.

• Once out of the water, peel them to cook them immediately or keep them in the refrigerator (a few days maximum), in the freezer or in sterile jars for later use. technologyford

 Discover our tips for easily peeling chestnuts  !

The savory recipe for duck parmentier with chestnuts and squash

Grilled over a wood fire , in chestnut cream , in mash , as a stuffing for a Christmas capon, in a soup with pumpkin , in cake , in flour or in jam , chestnuts have no shortage of uses! Moreover, it is gluten-free, ideal for many recipes! To vary the pleasures, we are giving you an original gourmet idea that will delight the whole family. techiesin

The ingredients for 4 people :

• 1 tsp. 1/2 teaspoon ground nutmeg

• 250 g mashed potatoes

• 25 cl of liquid cream or milk

• 1 kg of squash

• 4 duck legs confit

• Salt

• 250 g chestnuts

• Pepper

The preparation steps: technologyies

1. Cut the squash previously cut into pieces.

2. Cut the peeled potatoes.

3. In a casserole dish, boil salted water and add the squash and potatoes. Let them cook until they are tender.

4. Meanwhile, prepare the duck: remove the fat, remove the skin from the bones and crumble the flesh in a gratin dish.

5. Once the squash and potatoes are prepared, drain them and return them to the casserole dish over low heat. Mash them with a fork or potato masher.

6. After the water in the vegetables has completely disappeared, pour in the milk (or cream for more indulgence) and nutmeg and mix.

7. To cook the chestnuts, immerse them (after peeling them as explained above) in boiling water for 30 min.

8. Crumble the cooked chestnuts to break them up, then add them to the mash.

9. Cover the duck with the mash and place the dish in the oven for 10 minutes at 200 ° C.

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