Duck thigh confit with fresh pasta and mashed pumpkin
Allergens:
Ingredients for 5 portions
Calculate portions
Duck thighs comfit
5.0 ud
Frozen spinach
0.05 kg
Uvas pasas
0.05 kg
Piñón
0.05 kg
Aceite de girasol
0.01 l
Pumpkin cream
0.5 l
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
Elaboration
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.
Nutritional information (1 portion)
Energy
1071.13
kcal
Carbohydrates
66.4
g
Proteins
51.37
g
Lipids
61.91
g
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.
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