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.
Prep Time: 30 minutes | Cook Time: 5 minutes | Servings: 8
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
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.
200ml Chicken stock
50g Parmesan cheese
Reduce chicken stock, add butter. Add tortellini to the pan and thicken with parmesan and finish with parsley.
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