Cannelloni of duck with shallots confit and pumpkin cream sauce

Here is another of the dishes in these past Christmas, I got the recipe from the magazine CUINA, although I have made any changes to the original recipe, since I have replaced milk in the bechamel chicken broth (is it about that one of the guests does not take too well with milk).

Ingredients

6 duck legs confit.
400 gr. of shallots.
150gr. of port.
100 of sugar.
Salt, oil and pepper.
Chicken broth.
Sluice plates.
200 gr. grated cheese.
For the Bechamel

500 gr. pumpkin.
200 ml. chicken broth.
50 gr. butter.
50 gr. of flour.
Salt and pepper.
Preparation

1. Warm duck thighs in the oven to lose fat. Remove skin and bones.
2. Bring to boil the peeled shallots 1 minute. Drain, Pical and Doral in olive oil. When making color add the sugar and port. Let them cook slowly.
3. Sink the duck, add the scallions (and salsita of port accompanying thick) and crushed, add the broth and blend until a thick but not dry. Spice.
4. Boil the cannelloni pasta and fill it. Place in a container that will be baked.

For the bechamel

1. Cook the pumpkin in the oven, after which, tritúrala.
2. Put the butter in a saucepan and, when broken, incorporating the flour and let cook 3 minutes.
3. Add the pumpkin puree, broth and salt and pepper.
4. Place the bechamel sauce over the cannelloni, sprinkle with grated cheese and grill 5 minutes then serve.