Pre heat the oven to 180ºC. Put the olive oil, onion, carrot and celery in a roasting tray and rest the duck on the top.
Season well with salt and pepper, rosemary, juniper and drizzle with some more oil.
Roast until well cooked, about 45 minutes. Allow to cool a little, then remove the meat off the bones and set it aside.
Return the bones to he oven and allow to deepen in colour for 15 minutes.
Tip the contents of the roasting tray into a large pot, add the tomato paste and wine and bring to the boil. Boil for 10 minutes, then cover with water and simmer gently for 3 hours. Strain through a fine sieve. Discard the bones and transfer the liquid to a small saucepan. Reduce until rich and glossy, with the consistency of olive oil.
To make filling:
Heat the olive oil in a heavy based saucepan and sauté the onion and garlic until soft. Add the reserved duck meat, the herbs and the mushrooms. Stir in the tomato paste, marsala and stock, and cook for 10 minutes until well combined. Allow to cool, then mince ( do not blend or puree ). Transfer to the bowl of an electric mixer and using a paddle on a slow speed, add the eggs and the parmigiano- reggiano to taste. Season with salt and pepper and mix until firm but moist.
Mix the flour, semolina and eggs and knead until smooth and elastic. Fold the dough into a pasta machine and continue to roll and fold through the machine at least 15 times to laminate the pasta. Roll out thinly and cut out the approximately 60 circles 7-8 cm in diameter. Place a small amount of filling in the centre of each circle and fold the circle in half, then take the two corners, curl the pasta towards you and press the ends together to join.
To make the caramelised pear, put the pear and the brown sugar in a frying pan over a moderate heat. Add the wine and simmer slowly until the sugar the sugar caramelises.
Cook the tortellini in a large pot of salted boiling water for 4-5 minutes. Drain. Toss with the caramelised pear and a little butter, drizzle with the duck sauce over and serve.
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