Confit Duck Pasta

1. Heat the oven to 200 and put Confit Drumsticks in to roast.
2. Boil Pasta until al dente, leave to cool
3. Make a cream sauce by melting marscapone and blue cheese together. Add milk until you have a sauce the consistancy of thick double cream.
4. Once the confit has roasted and the skin is golden and crisp (about 15 mins) remove from the oven and take the meat off the bone.
5. Mix the pasta into the sauce and add the duck meat and skin. Transfer the pasta into an oven proof dish.
6.Grate parmesan and mix with breadcrumbs. Sprinkle on top of the pasta and put under the grill until crisp.
7. Serve with a crisp salad.