VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Food Category
Special Consideration
Duck and wild mushroom tortellini with caramelised pear recipe
Created by Guy Grossi
- Cuisine: Italian
- Serves 6
Ingredients
125mL olive oil1 onion, roughly chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
1 x 2.2kg duck
Sea salt and freshly ground black pepper
1 sprig fresh rosemary & sage
1 tspn juniper berries, crushed
1 star anise, crushed
200g tomato paste
750mL red wine
125g flour
125g durum wheat semolina
2 eggs
Butter
300g fresh pasta sheets, cut into approx. 60 circles 7-8cm in diameter
Duck and wild mushroom filling
50mL olive oil
1 onion, chopped
1 clove garlic, sliced
1 stick celery, sliced
100g ciabatta, roughly chopped and briefly soaked in water
Meat from the roasted duck, roughly chopped
100g frozen porcini mushrooms, sliced
2 tbsp tomato paste
100mL marsala
50mL white wine
¼ cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
Caramelised pear
1 large, firm pear, cored and cut into 1cm cubes
6 tbsp brown sugar
200mL white wine
Preparation
Preheat the oven to 180°C. Put the onion, carrot and celery in a roasting tray and rest the duck on top. Put the rosemary and sage into the cavity of the duck. Sprinkle the duck with juniper berries and star anise and rub into the skin with some salt and pepper. Drizzle with olive oil and roast for approximately 40 - 45 minutes. Allow to cool slightly, then take the meat off the bones and set aside.Return the bones to the oven and allow to deepen in colour for 15 minutes. Tip the contents of the roasting tray into a large pot, add the tomato paste and wine and bring to the boil. Boil for 10 minutes, then cover with water and simmer gently for 3 hours. Strain through a fine sieve. Discard the bones and transfer the liquid to a small saucepan. Reduce until rich and glossy, the consistency of olive oil.
To make the filling, heat the olive oil in a heavy based saucepan and sauté the onion, garlic and celery until softened. Squeeze the bread to remove excess water. Add to onion mixture with duck meat and season with salt. Add tomato paste, Marsala and wine and continue to cook for a few minutes until well combined. Sauté mushrooms briefly and add to mixture. Allow to cool before mincing coarsely. (Do not use a blender). Add Parmigiano-Reggiano and mix well.
Put a small amount of filling in the centre of each circle of pasta dough. Moisten the edges slightly, fold the circle in half, then take the two corners, curl the pasta towards you and press the ends together to join.
To make the caramelised pear, put the pear and brown sugar in a frying pan over moderate heat. Add the wine and simmer slowly until the sugar caramelises.
Cook the tortellini in a large pot of boiling salted water for 4-5 minutes. Drain. Toss with the caramelised pear and a little butter, drizzle the duck sauce over and serve.
If you enjoyed this Duck and wild mushroom tortellini with caramelised pear recipe then browse more Italian recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
ADVERTISEMENT
Featured Food & Recipes
Hot Tips
Mate
Make it strong. The second cup is always better.
Glossary
Unsweetened chocolate
Chocolate with no added sugar. Generally composed of 55 percent cocoa butter and 45 percent chocolate mass from the bean. Also known as baking chocolate.
ADVERTISEMENT
ADVERTISEMENT
