Wednesday, September 17, 2008

Duck Tortellini in Brodo



[ts]
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.



Tortellini


[ts]
I added some pretty duck fat into the pan.


gratuitous duck fat photo, in case you've forgotten

[ts]
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.



[js]
We could have used wonton wrappers, but then, the tortellini would have looked like wontons! ;)

[ts]
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.



Brodo


[ts]
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.

[js]
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.




[ts]
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
Duck (Interim)
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

31 comments:

  1. That's lovely! I can smell the savoriness in there already :)

    ReplyDelete
  2. I'm truly amazed. All these dishes with one 5 dollar duck. You girls are good! Is this the last of the 5 dollar duck series? Or is there a chicharon duck skin coming up soon? :)

    ReplyDelete
  3. Absolutely wonderful! I have been thinking about duck of late especially giving my hand at duck confit. This is on my must make list.

    ReplyDelete
  4. whoa!!!! this was one on our list to make this winter - like a real "en brodo" with true broth! LOVE the twist using duck. so elegant. beautiful shaped tortellini. this looks awesome.

    ReplyDelete
  5. wow, does that look beautiful. I have a sore throat right now & want a big bowl of it!

    ReplyDelete
  6. Great job! Duck, portobellos, sage, pasta, delicious!

    ReplyDelete
  7. This looks really delicious. You two really are the queens of duck!

    ReplyDelete
  8. Hi TS - Wonderful as usual! You seem to have an indefatigable supply of duck fat at your disposal.

    ReplyDelete
  9. This just look unbelievably delicious!! Love duck!

    ReplyDelete
  10. My father, who LOVES duck, would absolutely love this meal. I may have to make it for him next time he comes to visit.

    ReplyDelete
  11. Oh, I can just imagine how this must have tasted. Fabulous!!

    ReplyDelete
  12. Hey, the tortellini are pretty enough for me! I haven't yet eaten duck enough time to associate it with a cuisine, but the way you described your brodo, I'm kind of craving it with spring onions, fried minced garlic, white pepper, and egg noodles :)

    ReplyDelete
  13. Now that is an awesome use for duck! I could practically smell the sage, portobellos, and duck meat sizzling away in that duck fat.

    ReplyDelete
  14. That is such a pretty tortelini! You are really making use of that duck.

    ReplyDelete
  15. I'm sure this was really fragrant! You guys made the most of that duck, I don't know anyone who could've done better.

    ReplyDelete
  16. This made me remember my past life in Italy! Yummmmy!

    ReplyDelete
  17. Nice job on the tortellini. They are super cute.

    ReplyDelete
  18. Ohhhhh! You really get all the juice out of the duck!!!! Wonderful job there... this one I have to bookmark and cook it myself :D

    Did I tell you I love duck?

    ReplyDelete
  19. I could never tire of duck fat photos.

    ReplyDelete
  20. I saw this on Martha the other week. I am glad to see someone made it. It looked very intriguing. Yours look great!

    ReplyDelete
  21. Firstly: This looks incredible. I just want to eat your picture.
    Secondly: it is so good for you to maximize your yield on duck. Duck is expensive and you did a stellar job in using it in a multitude of ways.
    Looks fantastic.

    ReplyDelete
  22. Oh my. Well aren't you two fabulous? These look so amazing. I'm a total whore for duck.

    Wow...that sounds weird.

    ReplyDelete
  23. What a send-off. I can't think of a better way.

    ReplyDelete
  24. Wow. Good job. Very impressive dish. I also like the $5 duck series.

    Thank you for participating in this week's Presto Pasta Night!

    ReplyDelete
  25. Yum! If I hadn't committed to using rabbit, I was going to use duck confit for my ravioli last week.

    I agree about duck having that "Chinese" taste, but I like that. :)

    ReplyDelete
  26. These are really beautiful. I love love love pasta "en brodo"!

    ReplyDelete
  27. Wow, you really did marvelous work on this post. The photos are beautiful and I'm super-impressed by your homemade tortellini. Sitting here on the other side of the screen, I can only imagine how good it was!

    ReplyDelete

  28. Joseph:
    Haha, true bang for the buck, this duck! Granted, it won't feed a large family. Just buy one more duck. No, no chicharon. We didn't want to kill ourselves... we're all getting old na, haha. ;D

    we are never full:
    We would love to see yours!

    KirkK:
    Haha... I guess it lasts if used sparingly. ;)

    Manggy:
    Haha... well-done duck meat will always be Chinese-y for us.

    Lore:
    Yes! There's nothing like that duck aroma.

    Núria:
    We're looking forward to seeing it!

    Sweet Bird:
    Well, there's food p0rn, so why not a duck 'ho. ;)

    ReplyDelete
  29. Once at a food festival I had duck ravioli in an orange sauce which was divine, speaking of which, this looks spectacular too!

    ReplyDelete
  30. You guys rock. This is what I call eating on a budget - making your duck go a long say :)

    ReplyDelete

  31. Michelle: Oh neat. Duck a l'orange, deconstructed. =)

    Jeanne:
    It was a really good buy, that duck.

    ReplyDelete

LinkWithin Related Stories Widget for Blogs