Duck thigh confit with fresh pasta and mashed pumpkin

120 min
Type of dish: Birds
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Duck thighs comfit 5.0 ud
Frozen spinach 0.05 kg
Uvas pasas 0.05 kg
Piñón 0.05 kg
Azúcar 0.03 kg
Port wine Bandeira 0.1 l
Naranja 0.025 kg
Basic syrup 0.1 l
Frozen cranberries 0.01 kg
Frozen blackcurrants 0.01 kg

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:


  • 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.
Nutritional information (1 portion)
Fiber 15.2 g
Saturates 16.85 g
Monounsaturated fatty acids 9.63 g
Polyunsaturated fatty acids 7.05 g
Cholesterol 0.06 mg
Calcium 286.08 mg
Iron 5.74 mg
Zinc 1.76 mg
Vitamin A 361.14 ug
Vitamin C 93.5 g
Folic acid 279.08 ug
Salt (Sodium) 3573.15 mg
Sugars 50.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.