Duck thigh confit with fresh pasta and mashed pumpkin

120 min
Type of dish: Birds
Temperature: Hot
Cuisine type: French cuisine
Allergens
Fish
Fish
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Duck thighs comfit 5.0 ud
Frozen spinach 0.05 kg
Corinto raisins 0.05 kg
Pine nuts 0.05 kg
Sugar 0.03 kg
Bandeira port wine 0.1 l
Oranges 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:

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)
Fiber 15.25 g
Saturates 16.85 g
Monounsaturated fatty acids 9.63 g
Polyunsaturated fatty acids 7.05 g
Cholesterol 0.06 mg
Calcium 287.17 mg
Iron 5.78 mg
Zinc 1.77 mg
Vitamin A 361.14 ug
Vitamin C 93.52 g
Folic acid 279.11 ug
Salt (Sodium) 3573.15 mg
Sugars 48.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.