Duck thigh confit with fresh pasta and mediterranean salad

120 min
Type of dish: Birds, Main course
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Duck thighs comfit 1.0 ud
Corinto raisins 0.05 kg
Pine nuts 0.025 kg
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

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.


  • 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)
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.