|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Duck confit tortellini with butternut squash velouté and soya jelly

by
Phil Carnegie
Duck confit tortellini with butternut squash velouté and soya jelly
  • Starter
  • medium
  • 4
  • 3 hours 20 minutes, plus marinating and cooling

PT3H20M

Share recipe

Ingredients

print recipe
shopping List

Metric

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

print recipe
shopping List

Equipment

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

Method

print method
1
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
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 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
5
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
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 simmer until it has completely reduced
7
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
8
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
9
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
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). Garnish with pumpkin seeds and coriander
Share recipe
Phil Carnegie
Phil Carnegie

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

NAVIGATE

© Great British Chefs 2021