To finish off this single ducky, we bring you Duck Tortellini in Brodo.
If you remember, we had a roasted breastless and legless carcass and a broth made from it. I shredded all the meat I could for the tortellini filling.
I added some pretty duck fat into the pan.
gratuitous duck fat photo, in case you've forgotten
In went chopped portobellos until cooked. The shredded duck and some sage (from the garden) followed.
I let the mixture cool a little, then added egg and grated Parmiggiano-Reggiano. I rolled out and cut some fresh pasta (homemade, of course) and proceeded to fill them.
We could have used wonton wrappers, but then, the tortellini would have looked like wontons! ;)
As you can see below, it took a number of trials (those outcasts or uglier cousins at the back) before I sort of got the hang of making tortellini. The eight "pretty" ones still weren't that great, but good enough for me.
All this while, I've been infusing the duck broth with a red onion (we didn't have any other on hand, surprisingly) and some celery. No carrots; we didn't have any. I strained the broth and used it to cook the tortellini.
And that was it.
That comment about the wontons. . . well, it is just strange that duck has such a "Chinese" taste for me. The meat itself, when cooked to well-done, has that "Chinese" signature. Yes, even duck confit from a French restaurant tastes "Chinese" to me -- that is, the taste is comforting and familiar. In this case, the tortellini in brodo tasted like a Chinese soup to me.
Which is not to say it was bad. In fact, it was quite delicious, in that very comforting, duck-soup-for-the-soul kind of way. I could have added rice to the soup and it would not have been out of place.
We're submitting this to Presto Pasta Nights (created by Ruth of Once Upon a Feast). This edition is hosted by Equal Opportunity Kitchen. [Presto Pasta Nights info]
$5 Utility Duck Series
All the following made from one duck!
Duck Breast with Pomegranate-Chipotle Glaze and Guava-Jalapeño Salad
Roast Duck Legs with Cabbage-Portobello Pappardelle
Duck Fat Potatoes
Duck Tortellini in Brodo
Other [eatingclub] vancouver Duck dishes:
Duck Shepherd's Pie, or "Duck Coop Pie"
Duck and Orange Crêpes with Orange-White Wine Sauce
Duck Stock Risotto with Portobello & Chard, with Hazelnut Gremolata
Shredded Duck and Rice Noodle Soup
Duck Enchiladas with Chipotle Peanut Salsa