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Duck confit tortellini with butternut squash velouté and soya jelly

Duck confit tortellini with butternut squash velouté and soya jelly

Duck confit tortellini with butternut squash velouté and soya jelly

  • Starter
  • medium
  • 4
  • 3 hours 20 minutes, plus marinating and cooling

PT3H20M

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1
To begin the duck confit, sprinkle the duck leg with all the aromatics and marinade for 12 hours in the fridge
  • 1 duck leg
  • 1 sprig of fresh thyme
  • 1 sprig of rosemary
  • sea salt
  • 1/2 orange, zested
  • 2 juniper berries
2
Preheat the oven to 170°C/gas mark 3 ½
3
Wash and dry the duck leg and place in a small roasting pan and cover with the melted duck fat. Place in the oven and cook for 1½ hours or until it is meltingly tender, then leave to cool in the fat
  • 300g of duck fat
4
For the soya jelly, put the the soya and chicken stock into a pan and bring to the boil. Add the gelatine and leave to set on a 1cm deep. Once set, dice into even cubes
  • 90ml of dark soya sauce
  • 90ml of chicken stock
  • 1 gelatine leaf
5
To make the pasta, whisk the egg yolks, add the salt then the flour and knead till you get a firm, non-sticky dough. If it is too wet, just add more flour. Set aside until needed
  • 15 free-range egg yolks, yolks only
  • 250g of flour
  • salt
6
For the butternut velouté, in a large saucepan, melt the butter, add the vegetables and season well with salt and pepper. Cook for 2 minutes then add the wine and cook until it has completely reduced
  • 100g of butter
  • 1 butternut squash
  • 1/2 leek
  • 2 2/3 handfuls of button mushrooms
  • salt
  • pepper
  • 190ml of white wine
7
Add the chicken stock and boil for about 15 minutes, then add the cream and liquidize to a purée. Strain through a fine sieve, taste and adjust the seasoning as required
  • 1000ml of chicken stock
  • 190ml of double cream
  • salt
  • pepper
8
To make the filling, strip the meat from the duck legs and shred finely. Add some of the Hoi Sin Sauce and chopped spring onion and roll into balls
  • 1 tbsp of hoisin sauce
  • 2 spring onions, chopped
9
Roll out the pasta dough. Using an 8cm cutter, cut out 4 circles then fill each with duck confit, folding and curling into a tortellini shape. Blanch in boiling water and keep warm
10
To serve, place a cube of soya jelly and a tortellini into a serving bowl and pour over the velouté (for extra wow factor, pour over the velouté at the table in front of your guests)

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