PREPARATION:

COOKING TIME: 

PORTIONS: 

INGREDIENTS:

Duck Confit

  • 6 duck leg 
  • Candied salt 12 g / kg
  • Duck fat
  • Pepper
  • Sage
  • Rosemary

Fresh Pasta

  • 3 cups Durum wheat semolina
  • 4 large eggs
  • 2 tbsp. Stefano’s olive oil
  • 50 ml of water (could vary due to egg size)
  • *All-purpose flour could be used if semolina is not available

Duck Confit

  1. Arrange the thighs in a container
  2. Mix together coarse salt, pepper, sage and rosemary.
  3. Rub the duck legs and let rest for 1 day in the fridge.
  4. Melt the fat in a cauldron without bringing it to a boil (shudder)
  5. Arrange the legs in a Julienne cauldron 28 cm and pour the fat until it covers them
  6. Put in the oven at 250 ° F (see that the fat shutters throughout cooking)
  7. Cook for about 2 ½ to 3 hours. The confit is ready when you can separate the two bones of the thigh only with a slight resistance
  8. Pass the duck fat through a sieve in a sandstone container. Add the thighs.
  9. Reserve in the refrigerator until use for up to 3-4 months when it’s a vacuum pack.
  10. We could also buy duck confit at the supermarket.

Fresh Pasta:

KNEADING

By hand:

  1. Place the flour on a flat surface and dig a small well.
  2. Add the eggs, oil and water in the center.
  3. Mix the egg mixture with your hand and gradually add the flour to form a ball.
  4. Add some water if the mixture seems too dry.
  5. Knead the ball of dough for 5 minutes.
  6. Food processor:
  7. Place all of the ingredients in the bowl and mix for 30 seconds with the inox blade.
  8. Add a little water if needed.

RESTING

  1. Once you have kneaded the dough, place it on a plate
  2. Pour a drop of olive oil on the surface and smooth it over the surface.
  3. Cover the plate with a dish towel. Let rest for 15-20 minutes.
  4. *The dough could be prepared one day prior to use as long as it is kept refrigerated.

FLATTEN

  1. Cut the dough ball into 4 pieces
  2. Flatten one piece by hand and then with a rolling pin.
  3. Place the machine in the first hole (the largest space between the 2 rollers).
  4. Pass the slice between the rollers.
  5. Fold the slice and pass through again. Repeat this step 4 times (more if necessary) until the slice is smooth and the same width as the rollers.
  6. Sprinkle the slice with semolina regularly if you find the dough too wet.
  7. Place the machine in the 5th hole and repeat the previous step once, without folding the dough.
  8. Repeat for holes 4, 3, 2 and 1.
  9. For tortellini, roll up to number 1; for ravioli or lasagne, stop at number 2.
  10. *Don’t make too many sheets of pasta at once, as they will dry out quickly.

TORTELLINI

  1. Fluff the duck confit legs with a fork and season with a little thyme.Add a little duck fat (this will prevent the stuffing from being too dry). Adjust seasoning.Prepare one sheet of pastry at a time.Spread the dough on the ravioli mold.
  2. Using a rolling pin, press the dough onto the mold. 
  3. The result will be small squares.*You can also make small squares using a pastry cutter.Place ½ tsp. filling in the center of the square. Moisten the outline of the square with water. 
  4. Fold to form a triangle. 
  5. Then fold over to join the two points
  6. This will form a tortellini.
  7. Place on a floured dishcloth.
  8. Cook in boiling salted water for about 20 seconds.
  9. Serve with your favorite sauce.
  10. Excellent with homemade broth, Bolognese sauce or raspberry sauce.

Raspberry Sauce (recipe by Michael Picard and Édouard of Au pied de Cochon)

  • 3 shallots
  • 2 garlic cloves
  • 1 raspberry barquette
  • 100 g sugar
  • Water
  • 50 ml red vinegar Sauvignon Forum
  • 400 ml dry red wine
  • 250 ml duck
  • Salt and pepper
  • Basil

Preparation :

Raspberry Sauce:

  1. Sweat the shallots in butter along with thyme and garlic cloves.
  2. Cook the sugar with a small amount of water for approximately 3 minutes over medium heat.
  3. Deglaze with the wine vinegar.
  4. Add half of the raspberries and cook the mixture.
  5. Pour in the red wine and let it reduce by 2/3.
  6. Stir in the duck glaze and cook for 10 minutes.
  7. Adjust the seasoning to taste.
  8. Add the remaining raspberries before serving and the basil leaves in chiffonade.