Duck thigh confit with fresh pasta and mediterranean salad
120 min
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Duck thighs comfit
1.0 ud
Corinto raisins
0.05 kg
Pine nuts
0.025 kg
Sunflower oil
0.01 l
Sugar
0.03 kg
Port wine Bandeira
0.1 l
Spinach
0.4 kg
Canned asparagus 8/12
0.2 kg
Spring onions
1.0 ud
Grated carrot
0.1 kg
Oranges
0.25 kg
Aceituna kalamata entera
0.05 kg
Elaboration
For the duck confit (confit duck thigh):
- Remove excess fat from the thighs.
For the garnishing:
- Make fresh handmade pasta.
- Prepare a Mediterranean salad with spinach leaves without stalks, asparagus, scallion rings, grated carrot, orange and boneless black olives.
- Toast some pine nuts in mild olive oil, pour the pine nuts into the salad, let the oil cool and pour it into the salad. Dress the salad with salt and a little lemon juice.
For the Porto reduction:
- Pour the Port wine into a pan with sugar and reduce as desired.
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 the corinto raisins.
- Plate up the duck thigh on top of the fresh boiled pasta or next to it.
- Serve with the Mediterranean salad.
- Finish off by decorating with the Port reduction.
Nutritional information (1 portion)
Energy
297.16
kcal
Carbohydrates
23.32
g
Proteins
11.9
g
Lipids
15.32
g
Fiber
6.93
g
Saturates
3.44
g
Monounsaturated fatty acids
1.57
g
Polyunsaturated fatty acids
3.43
g
Cholesterol
0.01
mg
Calcium
108.99
mg
Iron
3.89
mg
Zinc
0.77
mg
Vitamin A
635.1
ug
Vitamin C
45.66
g
Folic acid
116.05
ug
Salt (Sodium)
1726.93
mg
Sugars
17.66
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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