Duck confit tortellini with butternut squash velouté and soya jelly

Not yet rated

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce. You can prepare the duck confit, squash velouté and soya jelly in advance to save time.

First published in 2015




Duck confit

Butternut squash velouté

Soya jelly


Tortellini filling

To plate


  • Pasta machine
  • 8cm cutter
  • 1cm x 10cm x 10cm tray


To begin the duck confit, sprinkle the duck leg with all the aromatics along with a generous coating of sea salt and marinade for 12 hours in the fridge
Preheat the oven to 170°C/gas mark 3 ½
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
For the soya jelly, put the the soy sauce and chicken stock into a pan and bring to the boil, then remove from the heat. Soak the gelatine leaf in cold water to soften for 10 minutes, then squeeze to drain and add to the still warm liquid. Pour into a shallow tray and set aside to set. Once set, dice into even cubes
To make the pasta, whisk the egg yolks, add a pinch of salt and then the flour and knead till you get a firm, non-sticky dough. If it is too wet, just add more flour. Wrap in cling film and set aside in the fridge for 30 minutes
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 simmer until it has completely reduced
Add the chicken stock and boil for about 15 minutes, then add the cream and liquidise to a purée. Strain through a fine sieve, taste and adjust the seasoning as required. Keep warm until ready to serve
  • 1000ml of chicken stock
  • 190ml of double cream
  • salt
  • pepper
To make the filling, strip the meat from the duck legs and shred finely. Add some of the hoisin sauce and chopped spring onion and roll into balls
Roll out the pasta dough using a pasta machine, working down to the thinnest setting. Using an 8cm cutter, cut out 4 circles then fill each with the duck mixture, folding and curling into a tortellini shape. Blanch in boiling water and keep warm
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). Garnish with pumpkin seeds and coriander
First published in 2015

Phillip Carnegie comes from a family of chefs - his brother worked in kitchens and his mother prepared food for a nursing home in a village near Alford, where he grew up

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more