Guy Grossi
Tortellini di anitra e funghi con pera (Duck and mushroom tortellini with pears)
Serves 6 -8Ingredients
Filling
1 no 22 duck
branch of rosemary
4 dried juniper berries (crushed)
1 carrot, chopped roughly
2 stalks celery, chopped roughly
1 onion, chopped roughly
200 grms tomato paste
3 cups red wine
1/2 cup olive oil
Step 1
Method
In a roasting tray place the olive oil, the roughly chopped vegetables and then place the duck on top and season well with salt and pepper, crushed juniper berries and sprigs of rosemary.
Place in a preheated, moderate oven and roast until well cooked.
Take the meat off the bone and place the flesh aside.
Return the bones to the oven and deglaze with red wine.
Add the tomato paste and allow the bones to colour nicely.
Remove the bones from the tray and place in a large pot and cover with water.
Allow to simmer slowly for three hours.
Strain through a fine sieve and return to the stove in a small sauce pan and reduce to desired consistency.
Set aside the duck sauce.
Ingredients
Step 2
Meat from the roasted duck chopped roughly
1 clove garlic, sliced
1 onion, chopped
1/2 bunch parsley, chopped
300 grms imported wild funghi, soaked
1 glass marsala
6 tablespoons olive oil
Method
Heat the olive oil in the bottom of a heavy based saucepan and add the onion.
Saute the onion and the garlic together and add the duck pieces and parsley.
Chop the soaked mushrooms and add to the duck.
Deglaze with the glass of marsala and allow to cool.
Pass the mixture through a fine sieve or a mincer.
This mixture should not be blended or pureed.
Place the mixture into the bowl of the mixer and using the large paddle and on a slow speed add one or two eggs to the mixture and a little grated parmesan to season to taste with salt and pepper.
PastaIngredients
250 grms plain flour
250 grms durum wheat semolina
7 eggs
Method
Mix flours together with the eggs and knead until smooth and elastic.
Fold in the pasta machine and continue to roll and fold the pasta through the machine many times to "laminate" the pasta.
Roll out the dough to a thin sheet and cut out 3 inch (7.5 cm) diameter circles.
Place a small amount of duck mixture into the centre of the circle and fold the circle in half.
Then fold the straight edge of the semi circle forward half way to the top and taking the two points curl the pasta forward and join the ends together by pressing the pasta together between the fingers.
PearIngredients
1 large pear cut into 1 cm cubes
6 tablespoons of brown sugar
200 mls white wine
Method
Place the cubes of pear and the brown sugar into a fry pan and over a moderate flame allow the pan to heat.
Add the white wine and simmer slowly until it caramelises
To Serve
Bring a large pot of salted, water to the boil.
Place the tortellini in the water and cook until al dente.
In a pan add the pear sauce to the pan and add the cooked tortellini and toss adding a little butter.
Place on the plate and drizzle with duck juice.