Confit Duck Leg & Foie Gras Agnolotti
6 Servings
4 h
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cherrymodern pastaduck confitduckitalianpastafoie grasdate nightSkilledItalianAmericanWeekendMain CourseFor FourDinner
This is easily one of my favorite "modern pasta" creations that I have ever whipped up. The flavor combinations are truly perfect. Decadently rich foie gras paired with incredibly soft confit duck for the filling and the tart sweetness of the spiced cherry-port reduction are completely magical. I like to top this pasta with a lightly poached egg yolk to create an even creamier sauce.
There really is no substitution for foie gras but if you can not find and give chicken livers a try in its place.
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Special Equipment
Pasta Roller Stand Mixer Attachment
Ingredients
Duck Stock
extra virgin olive oil
duck bones
carrots
celery
yellow onion
veggie stock
salt & pepper
Confit Duck Legs
large duck legs
salt & pepper
rosemary
thyme
garlic
duck fat or olive oil
Pasta Dough
00 flour
large eggs
egg yolks
salt
cold water
semolina
Agnolotti Filling
confit duck legs
grade a foie gras
salt & pepper
Spiced cherry, port & duck reduction
extra virgin olive oil
frozen dark sweet cherries
salt
cinnamon
juniper berries
whole star anise
red wine vinegar
port wine
duck stock
cold butter
Garnishes
parmesan cheese
poached egg yolk
hearts on fire micro greens
Directions
You can buy this recipe in following collections:
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$7.99
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