Duck Tortellini and Ara Resolute Pinot Noir

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    When it comes to food and wine matching, duck and Pinot Noir almost always works. This week, we use our Tortellini recipe to show that once again, duck and Pinot are the very best of friends.


    Prep Time: 30 minutes | Cook Time: 5 minutes | Servings: 8



    600g flour

    4 whole eggs

    8 egg yolks (600g eggs)

    20ml olive oil


    Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the centre and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball. Knead the dough until it becomes cohesive and smooth. Rest for a minimum of 1 hour. Roll into pasta machine setting 1 millimetre. Tortellini cut with a 10cm cutter. Pasta ready for filling

    Duck filling

    1kg Duck leg

    750g Chicken breast

    70mL Egg whites

    17.5 g Salt

    45g Dried porcini

    30g Confit onion

    20g Porcini powder 

    13g Chopped parsley 

    13g Chopped chives

    5g Sea salt for finishing seasoning 


    To make the chicken mousse, blend the chicken in small batches with egg white, salt and cream, keep cool.

    For the duck legs, salt duck legs with 60g salt for 1-2hours, wash the salt off and cover with duck fat cook in oven 160°C for approximately 1.5hours or until tender. Allow to cool in fat. Pick all off all meat and remove bones, chilli picked duck meat and chop through it. Add to chilled mousse.

    Flavouring - Drain and squeeze out the liquid, in a small pot sauté mushrooms, confit garlic and onions with olive oil, cook for 5 minutes allow to cool and chop through. Add to mousse. Season the mix with parmesan, herbs, porcini powder and sea salt to finish. 

    Finishing sauce 


    200ml Chicken stock

    50g Parmesan cheese

    100g Butter

    Chopped parsley 


    Reduce chicken stock, add butter. Add tortellini to the pan and thicken with parmesan and finish with parsley.

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