Maple Leaf Duck Breast & Agnolotti Recipe
Ricotta & Lemon Filling | Roasted Vegetables | Hashimoto Persimmon Marmalade
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Ingredients
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Duck Breast and Agnolotti Ingredients
Method
Preparation Instructions
- 1
Make Ricotta Filling
In a bowl, mix ricotta cheese, lemon zest, lemon juice, salt, and pepper until well combined. Set aside.
- 2
Roll and Shape Agnolotti
After resting, roll out the dough into thin sheets. Cut into squares (about 2 inches). Place a small spoonful of ricotta filling in the center of each square. Fold over to create a triangle and seal the edges with a fork. Repeat until all dough is used.
- 3
Cook the Agnolotti
Bring a large pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes until they float to the surface. Drain and set aside.
- 4
Prepare the Duck Breast
Score the skin of the duck breast in a crisscross pattern. Season with salt and pepper. Place skin-side down in a cold skillet and turn the heat to medium. Cook until the skin is crispy (about 6-8 minutes), then flip and cook for another 3-4 minutes until medium rare. Let rest before slicing.
- 5
Roast the Vegetables
Toss mixed vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until tender.
- 6
Serve
Plate the sliced duck breast with agnolotti and roasted vegetables. Drizzle with Hashimoto persimmon marmalade for a sweet finish.
