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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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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 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
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
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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)
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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
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
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
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
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Duck confit tortellini with butternut squash velouté and soya jelly
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Duck confit tortellini with butternut squash velouté and soya jelly
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