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Duck confit cannelloni...

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  • Duck Confit Cannelloni...
  • Duck Confit Cannelloni..., Photo 2
  • Duck Confit Cannelloni..., Photo 3
Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
Difficulty: Very Easy

Ingredients:

- 8 nos lasagna sheet or tube pasta
- 250 g duck confit
- 100 g red and yellow bell peppers (diced)
- 100 g button mushroom (sliced)
- 50 ml cream
- 50 g parmesan cheese
- 50 g mozzarella cheese
- Salt and pepper

Preparation:

Step 1:

Cook pasta in a boiling salted water for about 7 minutes, cool down and set aside. Heat up a non sticky pan and saute capsicum for about 2 minute and add in duck confit, stir.

Step 2:

Add in cream and let it boiled, once boiled low fire and reduce. Lay pasta sheet on a clean surface (use plastic wrap), put duck mixture on one side of the pasta and roll.

Step 3:

Grease up a tray with oil, place cannelloni on the tray, put some mozzarella cheese on top of it and roast in oven at 200'C for about 5 to 7 minutes.

Step 4:

Herbed cream sauce:
Boiled same amount of cream and chicken stock and reduce into half. - use one cup of cream and half cup of stock. Once reduced add in herb (parsley, oregano and basil), add some Parmesan and check seasoning.


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