Cannelloni filled with braised duck and foie-grass

3 h
Type of dish: Pastas, Birds, Vegetables
Cuisine type: Italian cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Duck thighs 0.5 kg
Garlic, bulb 1.0 ud
Carrots 0.2 kg
Leek 1.0 ud
Creamed corn 0.01 kg
Onion 0.2 kg
Duck liver 0.12 kg
Dry basil 0.001 g
Carrots 0.1 kg
Courgette 0.1 kg
Frozen peas 0.05 kg
Elaboration

To cook the duck:

  • Put the duck in a container, seasoned with salt and pepper and a little olive oil, and bake in the oven until golden in colour.
  • Add filleted garlic and carrot in half-moons, cover and leave to cook for approximately 15 more minutes.
  • Add the white part of the leek cut into half-moons, cover and leave to cook for a further15 minutes.
  • Pour over some white wine, allow to reduce for 5 minutes, add the poultry stock, cover and let to cook until it is completely done (approximately 40 minutes).
  • Remove from the oven, remove from the bone and shred. Set aside.

For the stuffing:

  • Fry to soften the onion cut into brunoise. Once tender, add the duck and the diced foie-grass.
  • Cook for some minutes and season with basil.

For the cannelloni:

  • Prepare fresh saffron pasta.
  • Cut the pasta into 7x7 centimetres squares.
  • Boil.
  • Fill from 3 to 4 cannelloni per portion.

For the sauce:

  • Remove grease from the left over broth from the baking.
  • Blend together with the vegetables, sieve and bind with the creamed corn.
  • Add salt and pepper as needed.

For the garnish:

  • Dice the carrot and the courgette with the skin on and boil.
  • Boil the peas.

ASSEMBLY

  • Warm up the cannelloni in the oven or in the microwave, covered with cling film.
  • Plate up the cannelloni, pour over the duck sauce and garnish with the vegetables.
Nutritional information (1 portion)
Fiber 7.6 g
Saturates 6.13 g
Monounsaturated fatty acids 8.26 g
Polyunsaturated fatty acids 3.91 g
Cholesterol 202.83 mg
Calcium 173.76 mg
Iron 6.15 mg
Zinc 3.79 mg
Vitamin A 2843.09 ug
Vitamin C 40.16 g
Folic acid 147.09 ug
Salt (Sodium) 332.45 mg
Sugars 13.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.