Duck confit cannelloni...

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
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


  • 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.
  • 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.
  • 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.
  • 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.


Duck Confit Cannelloni..., photo 1Duck Confit Cannelloni..., photo 2Duck Confit Cannelloni..., photo 3


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