Duck confit cannelloni...

Name: Duck confit cannelloni...
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

35 min

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

Preparation15 min

Cook time20 min

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.