For the Duck:

1. Mix all ingredients together and reserve until needed
2. Cover both sides of the duck legs with the cure mixture and allow to sit for 24hrs.  The amount of cure you put on the legs depends on how salty you want the finished product.  Remove the legs from the fridge and rinse off any excess cure.  Place the legs in a roasting pan and cover with melted duck fat.  Cover the pan with a lid or tinfoil and cook in the oven at 300F for approximately 3 hours or until the meat is falling off the bone.  Allow the legs to cool in the fat.  Once they are cool enough to handle, separate the meat and the bones and reserve until needed.  Strain the duck fait and save it in the fridge.  It may be used multiple times.

For the Gnocchi:

1. Place the ricotta in an appropriate sized square of cheese cloth containing two layers.  Bring all four corners of the cheese cloth together and twist them until the cheese cloth has tightened around the ricotta.  Wrap butchers twine around the top of the cheese cloth to prevent it from loosening.  Be sure to leave some twine to use for hanging.  In the fridge, tie the remaining twine to a shelf and allow the ricotta to hang.  Place a container under the ricotta to catch any liquid.  Repeat this same process to hang the pumpkin puree. 
2. Combine all the ingredients, and mix until incorporated, being careful not to overwork.  Allow the dough to rest for at least a half an hour before you roll it out.  Take small amounts of the dough and roll into tubes approximately one inch thick.  Be sure to have some flour set aside for rolling as the dough may stick to the cutting board.  Once rolled out, make approximately one and a half in cuts.  Place the cut dough on a baking sheet lined with parchment paper that has been dusted with a little bit of flour. 
3. Place the dough in boiling salted water, being sure to be delicate so as not to ruin the shape of the dough.  Do not add too much at a time, as this may cause them to stick to the bottom of the pot.  Cook the gnocchi until it is floating.  Remove the gnocchi from the water and lay it on a baking sheet that is lined with parchment.  Drizzle with a little bit of olive oil to prevent them from sticking.  Cool in the fridge.