Duck Confit Tortellini Recipe & Butternut Squash

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

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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

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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

1 duck leg
1 sprig of fresh thyme
1 sprig of rosemary
1/2 orange, zested
2 juniper berries
sea salt

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

300g of duck 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

90ml of dark soy sauce
90ml of chicken stock
1 gelatine leaf

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

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

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

1 tbsp of hoisin sauce
2 spring onions, chopped

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

1 handful of coriander leaves
pumpkin seeds

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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