Duck & Porcini Tortellini

With caramelised pears

Duck & Porcini Tortellini

With caramelised pears
Method
Makes 60 Tortellini
Roast Duck

Preheat oven to 190°C. Soak porcini for 2 hours in a cup of water.

Scatter carrot and celery into a tray. Stuff the duck with garlic, rosemary and olive oil. Season with spice mix, salt and pepper. Pour water into the tray and place in oven for 45 minutes, or until roasted well.

When duck is cooked, shred the meat off the bone. Reserve the bones.

Heat oil in large pot, dice the onion and cook without colour. Strain the porcini, reserving 1L of the soaking liquid, and add porcini to the pot. Cook for a few minutes before adding the tomato paste and letting cook out. Add the Marsala and porcini soaking liquid and cook well.

Add duck meat and vegetables to the onion mix and cook over a moderate heat for 30 minutes.

Using a coarse plate attachment on a mincer, mince the duck mixture. Add the parsley and season with salt and pepper to taste.

Caramelised Pears

Boil the sugar and wine until a caramel develops. Add the pears and cook until soft. Set aside.

Duck Jus

Re-roast the duck bones at 180°C until well coloured.

Roughly chop the onion, carrot and celery. Heat a large pot with some olive oil and saute the vegetables. Add remaining ingredients. Bring to boil, skimming fat and impurities. Cook until reduced by half and strain. Return to heat, simmer and reduce. Strain.

Pasta

Place all ingredients into a mixing bowl with the dough hook attachment and mix on slow until a smooth dough has formed. Wrap and refrigerate for 2 hours.

Fold in pasta machine and continue to roll and fold pasta through the machine many times to ‘laminate’ the pasta. Roll out to a thin sheet and cut out 71⁄2 cm diameter circles.

Place a spoonful of duck mixture into the centre of the dough and fold in half. Join the two corners of the semi circle, bringing them towards yourself and join the ends. Repeat until all mixture has been used.

To Serve

Bring a pot of salted water to boil. Place tortellini in the water and cook for about 5 minutes.

Heat the butter in a pan with the sage. Mix in pear. Strain tortellini and toss through butter mixture, adding a little of the pasta water. Serve with the pears over the tortellini and drizzle with duck jus.

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