The origin of this duck-based dishes is, as so often in Italy, fiercely disputed. Some believe that duck was first used in the sixteenth century by Catherine de’ Medici who, thanks to her mixed Italian and French heritage, was said to be open to culinary adventurism. Tuscany's River Arno was home to plenty of birds, and so her idea, it is rumoured, was to cook with them. Duck today, however, is known as a quintessential dish of the Venetian islands; one of the few meat dishes of a region famed for its seafood. Duck legs are the most flavoursome part of the bird and have a deeper, richer flavour than breast meat. And so this week's tortelloni are filled with slow-braised meat, first cooked for hours with aromatics to enhance its sumptuous gaminess.
These very special tortelloni are served with a wonderful juniper butter, infused with the heady berries, and a generous serving of Parmigiano cheese.
Duck Tortelloni (200g, 468kCal): Pasta (56%): Wheat Flour, Egg, Durum Wheat, Salt, Water.
Filling (44%): Duck Leg (66%), Chicken Breast, Carrot, Celery, Water, Rosemary, Salt, Olive Oil, Lauren.
Juniper Butter (25g, 150kCal), Butter (Milk), Juniper Berries, Salt, Black Pepper
Parmesan Cheese (8g, 42kCal), Parmesan Cheese (Milk)
See recipe card here