Duck Agnolotti

Duck Agnolotti

Serves 4
  • Entrees

Ingredients 

Pasta dough

  • 17.6 ounces all-purpose flour
  • 15 egg yolks
  • 2 whole eggs

Cider reduction

  • 1 quart apple cider
  • 1 teaspoon apple cider vinegar

Duck confit

  • 4 duck legs
  • 1/2 cup salt
  • 8 sprigs thyme
  • 10 garlic cloves smashed
  • 3 bay leaves
  • 2 tablespoons black pepper
  • duck fat

Filling

  • 4 confit duck legs (above)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 sprigs thyme
  • 2 small shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup roasted duck stock or chicken stock
  • 1/2 cup grated Parmigiano Reggiano
  • 3 tablespoons chopped parsley
  • juice of 1/2 of a lemon
  • salt and pepper to taste
  • 1 whole egg

To finish

  • 1 pound fresh pasta dough (left)
  • all of the filling
  • 2 ounces chicken stock
  • 3 whole sage leaves
  • 2 tablespoons butter, cold
  • salt and pepper to taste
  • 1 ounces cider reduction (left)
  • freshly grated Parmigiano Reggiano, for garnish
  • fresh herbs, for garnish

Method 

For the pasta dough

  1. Combine eggs and flour in the bowl of a stand mixer fitted with the hook attachment. Mix on low setting until the dough comes together in a ball.
  2. Remove the dough and knead on a floured surface. Dough should be firm.
  3. Cover the dough with plastic wrap and allow to it rest at room temperature for half an hour

For the cider reduction

  1. Place the cider in a pot and cook until the liquid is syrupy. Season with vinegar and set aside.

For the duck confit

  1. Combine all the ingredients except the duck fat in a non-reactive container and allow to infuse, refrigerated, 12 to 24 hours.
  2. When ready to cook, rinse the duck legs and pat them dry.
  3. Preheat oven to 230°.
  4. Arrange the legs in a baking dish.
  5. In a small pot, melt duck fat over low heat and pour it over the duck legs to cover.
  6. Place the legs in the preheated oven and roast, uncovered, for 2½ to 3 hours. When done, the meat should pull easily from the bone.

For the filling

  1. Remove the bones from the duck legs and discard. Coarsely chop the meat and set it aside.
  2. Place the butter and oil in a sauté pan over medium heat. Sweat the thyme, shallots, and garlic and in the pan until the vegetables are soft.
  3. Add the chopped duck and cook, stirring occasionally, until the mixture starts to brown.
  4. Deglaze the pan with the duck stock and cook until the liquids have almost evaporated.
  5. Remove mixture to a mixing bowl and discard the thyme sprigs. Allow the mixture to cool 5 to 10 minutes.
  6. While the mixture is still warm, add Parmigiano, parsley and lemon juice. Mix thoroughly. Adjust seasoning with salt and pepper.
  7. Place the filling in the bowl of a food processor, add the egg, and puree the mixture into a fine paste. The filling should be loose but not wet.
  8. Transfer mixture to a piping bag and set aside while you roll out pasta dough.

To finish

  1. Working from the widest setting on your pasta machine to its narrowest setting, roll the pasta through the rollers, reducing the width of the setting after each pass.
  2. On a lightly floured surface, cut dough into even rectangles.
  3. Pipe a line of filling onto the pasta sheet horizontally, leaving enough space to fold pasta over the filling.
  4. Fold the overhang over the filling and press to seal: Starting on one side, pinch the filling in ½-inch to 1-inch increments, forming little pillow-shaped pockets.
  5. Cut the dough with a pastry cutter in between the pockets to separate and seal them. Repeat the process until you have used all of the filling.  
  6. Heat a pot of water to a rolling boil and salt liberally.
  7. In a sauté pan, heat the chicken stock and sage, then swirl in butter to form a sauce. Season with salt and pepper.
  8. Place the agnolotti into the boiling water, reduce heat and simmer 1 to 2 minutes, or until cooked.
  9. Gently lift the agnolotti from the boiling water with a spider and place them in the pan with the butter/sage sauce. Toss to coat.
  10. Remove to a serving platter and drizzle cider reduction over top.

Garnish with fresh herbs and grated Parmigiano Reggiano.

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