Meat pasta

Tortellini with mustard cream sauce & duck leg confit

This gourmet tortellini dish incorporates rich duck leg confit and a vibrant mustard cream sauce.

Tortellini with mustard cream sauce & duck leg confit served in a bowl
  • 300 g flour

  • 7 eggs

  • 5 g saffron powder

  • 5 g Salt

  • 500 g spinach leaves

  • 100 g kale, chopped

  • 90 g Perfect Italiano Ricotta

  • 100 g Perfect Italiano Shredded Parmesan

  • 2 egg yolk

  • 50 mLs olive oil

  • 200 mLs Anchor Culinary Cream

  • 100 mLs vegetable stock or water

  • 80 g seeded mustard

  • 500 g duck leg confit, pulled

  • 1 pinch flaked sea salt & cracked pepper, to taste

  1. Prepare pasta dough by combining, flour, eggs and saffron to a food processor. Quickly blend until combined, remove from processor and lightly knead until smooth. Break dough into 4 even balls. Individually glad wrap each ball and refrigerate for at least one hour.

  2. In boiling salted water blanch spinach and kale for 30 seconds, remove from water and drain as much liquid out as possible.

  3. Add ricotta, parmesan and eggs to spinach and kale. Mix well and adjust seasoning. Set aside.

  4. Roll out pasta in to 2 long thin sheets, place on a floured bench and cut out 7-8 cm circles of pasta dough.

  5. Place a heaped teaspoon of spinach mix onto each pasta circle, brush the edges with egg yolk, and roll into tortellini shape.

  6. Poached tortellini in simmering water until tender. Remove from water and drizzle with olive oil.

  7. To prepare the cream sauce, combine the cream, vegetable stock and seeded mustard, bring to a simmer adjust seasoning.

  8. To serve, add tortellini to sauce, gently stir. Place warmed duck confit in serving dish and top with tortellini

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