Duck confit tortellini with butternut squash velouté and soya jelly
- Starter
- medium
- 4
- 3 hours 20 minutes, plus marinating and cooling
PT3H20M
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.
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Ingredients
Metric
Imperial
Duck confit
- 1 duck leg
- 1 sprig of fresh thyme
- 1 sprig of rosemary
- 300g of duck fat, melted
- sea salt
- 1/2 orange, zested
- 2 juniper berries
Butternut squash velouté
- 1000ml of chicken stock
- 1 butternut squash, peeled, deseeded and diced into 1cm cubes
- 1/2 leek, white part only, chopped
- 1 handful of button mushrooms, sliced
- 190ml of white wine
- 190ml of double cream
- 100g of butter
- salt
- pepper
Soya jelly
- 90ml of dark soy sauce
- 90ml of chicken stock
- 1 gelatine leaf
Pasta
- 250g of flour
- 5 free-range egg yolks
- salt
Tortellini filling
- 1 tbsp of hoisin sauce
- 2 spring onions, washed and finely sliced
To plate
- 1 handful of coriander leaves
- pumpkin seeds
Equipment
- Pasta machine
- 8cm cutter
- 1cm x 10cm x 10cm tray
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
- 1 duck leg
- 1 sprig of fresh thyme
- 1 sprig of rosemary
- 1/2 orange, zested
- 2 juniper berries
- sea salt
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 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
- 90ml of dark soy sauce
- 90ml of chicken stock
- 1 gelatine leaf
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
- 250g of flour
- 5 free-range egg yolks
- 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 simmer until it has completely reduced
- 100g of butter
- 1 butternut squash
- 1/2 leek
- 1 handful of button mushrooms
- salt
- pepper
- 190ml of white wine
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
- 1 tbsp of hoisin sauce
- 2 spring onions, chopped
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
- 1 handful of coriander leaves
- pumpkin seeds
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Duck confit tortellini with butternut squash velouté and soya jelly
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