Cannelloni filled with braised duck and foie-grass
3 h
Cuisine type:
Italian cuisine
Allergens:
Ingredients for 5 portions
Calculate portions
Duck thighs
0.5 kg
Garlic, bulb
1.0 ud
White wine
0.1 l
Poultry stock
0.5 l
Creamed corn
0.01 kg
Foie-gras micuit
0.12 kg
Onion
0.2 kg
Dry basil
0.001 g
Fresh handmade pasta
0.25 kg
Carrots
0.1 kg
Courgette
0.1 kg
Frozen peas
0.05 kg
Green leek
0.2 ud
Poultry carcasse
0.1 kg
Water
0.5 l
Powdered vegetable stock
0.033 kg
Duck liver
0.12 kg
Table salt
1.68 g
Sugar
0.0 kg
Ground white pepper
0.12 g
Strong flour
0.208 kg
Eggs
1.875 ud
Table salt
1.042 g
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 micuit.
- 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)
Energy
543.42
kcal
Carbohydrates
51.97
g
Proteins
30.3
g
Lipids
23.68
g
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
173.86
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)
385.29
mg
Sugars
13.14
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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