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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Ingredients

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Imperial

Duck confit

Butternut squash velouté

Soya jelly

Pasta

Tortellini filling

  • 1 tbsp of hoisin sauce
  • 2 spring onions, washed and finely sliced

To plate

1
To begin the duck confit, sprinkle the duck leg with all the aromatics and marinade for 12 hours in the fridge
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
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
5
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
6
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)
7
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
8
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
9
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
10
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
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