Duck thigh confit with fresh pasta and mashed pumpkin

For the duck confit (confit duck thigh):

• Remove excess fat from the thighs.

For the garnishing:

Fresh handmade spinach pasta:

• Boil the spinach, cool, drain well and chop as finely as possible.
• Stretch and cut into ribbons.
• Toast the pine nuts in oil and add the corinto raisins.

For the pumpkin cream.   

For the Porto reduction:

• Pour the Port wine into a pan with sugar and reduce as desired.

For the decoration:

• Glazed orange
• Select some redcurrants and blueberries.

SET UP 

• Brown the duck thigh with a little of its own fat in the oven at 250 ºC so that the skin is crispy.
• Boil the pasta, drain and sautée with toasted pine nuts and corinto raisins.
• Plate up the duck thigh on top of the fresh boiled pasta or next to it.
• Serve with a tear of pumpkin cream.
• Finish off decorating with the Port reduction, a slice of glazed orange and the redcurrants and blueberries.