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Author Guy Grossi

Origin Italy

One of my favourite Italian dishes

INGREDIENTS

Roast duck:
2 size 20 ducks
3 onions
1 large carrot
2 ribs celery
5 cloves garlic
2 tablespoons sage
2 tablespoons rosemary
Sprig of rosemary
½ cup tomato paste
1 cup Marsala
3 tablespoons chopped parsley
4 bay leaves
2 cups dried forest mushrooms
2 cups stale bread
Spice mix, consisting of star anise, juniper, clove, fennel seed, cinnamon and allspice in equal proportions
100g Parmigiano (parmesan), grated
Salt and pepper
 
Intense jus:
1 litre red wine
3 bay leaves
3 litres water
 
Caramelised pear:
3 pears, peeled and cored, sliced into julienne
50g brown sugar
200g white wine
 
Porcini pasta
1kg durum semolina
500gm egg yolks
5 whole eggs
80gm porcini powder
2tbsp olive oil
Sea Salt
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METHOD

For the ducki:

  1. Pre-heat the oven to 190 degrees.
  2. Slice all of the vegetables, except two onions. Scatter in a baking tray.
  3. Stuff the cavity of the ducks with the garlic, sprig of rosemary and olive oil. Season the exterior with spice mix, salt and pepper
  4. Pour one litre of water into the tray to stop burning, and place in oven for 45 minutes until roasted well.
  5. Heat olive oil in large pot, dice the onion and chop the other herbs. Sautee over medium heat.  Add the soaked mushrooms, reserving the mushroom liquid. Sauté, and add the tomato paste. Cook well.
  6. When the duck is cooked, shred the meat off the bone. Reserve the bones for the intense jus (recipe below).
  7. Add the meat to the mushroom mix and sauté. Add the Marsala, one litre of water and strained mushroom water. Cook gently for 30 minutes.
  8. Using a coarse plate attachment on mincer, mince the bread and add to the duck mixture along with the parsley. Season with salt and pepper to taste.

For the intense jus:

  1. Re-roast the duck bones and vegetables. Add to a pot with the red wine, bay leaves and water.
  2. Bring to the boil, skimming fat and impurities. Cook for eight hours, then strain. Return to the heat, simmer and reduce to a thick sauce consistency.

For the caramelized pear:

  1. Boil the sugar and wine until a caramel develops. Add the pear, and cook until soft.

For the pasta:

  1. Place all the ingredients into a mixing bowl with the dough hook attachment and mix on slow speed until smooth dough has formed. Wrap and refrigerate for 2 hours allowing resting before using.
  2. Fold in the pasta machine and continue to roll and fold the pasta through the machine many times to “laminate” the pasta. Roll out the dough to a thin sheet and cut out 3 inch diameter circles. Place a small amount of duck mixture into the centre of the circle and fold the circle in half. Join the two corners of the semi circle, bringing them towards yourself and join the ends by pressing the pasta together between the fingers to stick.

To Serve:

Bring a large pot of salted, water to the boil.  Place the tortellini in the water and cook for about 5 min.  Melt a knob of butter in a pan with the caramelized pear. Strain the tortellini and toss together with a bit of grated parmesan. Place on the plate and drizzle with duck jus.

Approx 50 serves giving 5 tortellini per portion

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