Duck Tortellini and Ara Resolute Pinot Noir

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.

DUCK TORTELLINI

Pasta

Ingredients:

600g flour

4 whole eggs

8 egg yolks (600g eggs)

20ml olive oil

Directions:

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 

Directions:

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 

Ingredients:

200ml Chicken stock

50g Parmesan cheese

100g Butter

Chopped parsley 

Directions:

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