Duck Tortellini with Fennel Purée - Chef Recipe by Jason Lear

Ingredients

100g onion, finely diced
400g minced confit duck leg
30g chopped rosemary
100g Parmigiano Reggiano
500g duck stock, reduced by half
1 large fennel bulb
24 pickled shimeji mushrooms
16 slices pancetta
10 eggs
1kg 00 flour
2 garlic cloves, minced
Zest of an orange

Method

Fennel purée:

Slice and roast the fennel with butter for 30 minutes at 180 C.

Purée in a blender until smooth and season to taste.

Lay pancetta on a tray and bake for 8 minutes at 180 C.

Duck filling:

Sweat onions, garlic and rosemary in a pan over low-medium heat until onions are soft, translucent and starting to smell sweet.

Add confit duck mince and reduced duck stock (option to reserve a small amount of stock to glaze the pasta before serving).

Fold in Parmigiano Reggiano and season with orange zest, salt and pepper to taste.

Set aside.

Pasta:

Bring a pot of water to a boil.

Put flour on the bench, make a well in the centre and crack eggs in middle.

Slowly combine until a breadcrumb consistency starts to form. Once it begins coming together, knead the dough for 15 minutes.

Roll out pasta to second thinnest setting. Cut into circles to the size you desire.

Place duck filling in the middle and fold evenly to make a half moon, then draw the two corners together and press tightly.

Cook pasta for 2 minutes in salted boiling water.

To plate:

Spoon some fennel purée into the middle of a bowl, place pasta on top.

Garnish with pancetta and pickled mushrooms.

Finish with good quality extra virgin olive oil.

Recipe provided by Luci