Petitchef

Duck confit cannelloni...

Main Dish
4 servings
15 min
20 min
Very Easy

Ingredients

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

Preparation

  • 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.

Photos

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

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