Method

Produces approx 30 serves

 

For the Tortellini filling 

1. Pre-heat the oven to 190 degrees.

 

2. Slice all of the vegetables, except two onions. Scatter in a baking tray.

 

3. Stuff the cavity of the ducks with the garlic, sprig of rosemary and olive oil. Season the exterior with spice mix, salt and pepper.

 

4. Pour one litre of water into the tray to stop burning, and place in oven for 45 minutes until roasted well.

 

5. Heat olive oil in large pot, dice the onion and chop the other herbs. Sautee over medium heat.  Add the soaked mushrooms, reserving the mushroom liquid. Sauté, and add the tomato paste. Cook well.

 

6. When the duck is cooked, shred the meat off the bone. Reserve the bones for the intense jus (recipe below).

 

7. Add the meat to the mushroom mix and sauté. Add the marsala, one litre of water and strained mushroom water. Cook gently for 30 minutes.

 

8. Using a coarse plate attachment on mincer, mince the bread and add to the duck mixture along with the parsley. Season with salt and pepper to taste.

 

For the Pasta 

1. 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.

 

2. Roll out the dough to a thin sheet and cut out 3 inch diameter circles. Place a small amount of duck mixture into the centre of the circle and fold the circle in half. Join the two corners of the semi circle, bringing them towards yourself and join the ends by pressing the pasta together between the fingers to stick.

 

For the intense Duck Jus 

1. Re-roast the duck bones and vegetables. Add to a pot with the red wine, bay leaves and water.

 

2. Bring to the boil, skimming fat and impurities. Cook for eight hours, then strain. Return to the heat, simmer and reduce to a thick sauce consistency.

 

For the Caramelised Pear 

1. Boil the sugar and wine until a caramel develops. Add the pear, and cook until soft.

 

To serve 

Bring a large pot of salted water to the boil.  Place the tortellini in the water and cook for about 5 minutes. Melt a knob of butter in a pan with the caramelised pear. Strain the tortellini and toss together with a pinch of grated parmesan. Place on the plate and drizzle with duck jus.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.