Cannelloni D’anatra Ripieno Recipe

Preheat and prep baking dish

Preheat oven to 180°C (350°F). Lightly oil a 9x13-inch baking dish with 1 tbs olive oil and dot the bottom with 2 tbs butter cut into small pieces.

If using dried cannelloni tubes, have them at hand. If using fresh lasagna sheets, parboil sheets (briefly in salted boiling water 1–2 minutes) until pliable, then drain and lay on a lightly oiled tray to cool for rolling.

Spoon the duck-ricotta filling (see Duck Filling directions) into a piping bag or zip-top bag with the corner cut off and fill each cannelloni tube or roll each lasagna strip into a tight cylinder with approximately 2–3 tablespoons filling per piece. Arrange filled cannelloni snugly in the prepared baking dish seam-side down.

Scatter 2 tablespoons of the grated Parmigiano-Reggiano over the assembled cannelloni and dot with any remaining butter. Cover with foil and bake 18–22 minutes if using pre-cooked pasta, or 25–30 minutes if using dried tubes (to ensure pasta is tender), until heated through and cheese is bubbling. Remove foil for last 5 minutes to brown lightly.

Prepare duck meat: If using whole duck legs confit, warm slightly to loosen fat and remove meat from bones with a fork. Shred meat finely and discard large pieces of skin or sinew. Measure about 2 cups shredded confit (from 2 legs).

In a mixing bowl combine shredded duck confit, 1 cup ricotta, 1/4 cup mascarpone, 1/4 cup grated Parmesan, and 1 egg yolk. Season with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Mix until homogeneous but still slightly textured. Taste adjust seasoning if necessary. Transfer filling to a piping bag or prepare for spooning into pasta.

Caramelize onions: Heat 2 tbs butter and 1 tbs olive oil in a medium skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20–30 minutes until deep golden and sweet. Optionally add 1 tsp light brown sugar after 10 minutes to assist browning. When done, remove two-thirds of the onions to cool (reserve remainder to mix into filling or scatter on top).

Sauté arugula briefly: In a separate skillet, warm 1 tbs olive oil over medium-high. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add 2 cups baby arugula, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss for 30–45 seconds just to wilt leaves lightly — they should remain bright and peppery. Remove from heat and set aside to cool slightly. Reserve 1/2 cup of the caramelized onions to fold into the filling if desired, or to layer under the cannelloni before baking.

If folding onions into the filling: once cooled slightly, fold reserved caramelized onions into the duck-ricotta mixture (up to 1/2 cup) before piping into tubes. This adds sweetness and depth.

Reduce aromatics with wine: In a small saucepan over medium heat, add 1 tbs butter and the finely chopped shallot. Sauté until translucent (2–3 minutes). Add 1/2 cup dry red wine and bring to a simmer. Reduce by half, about 4–6 minutes.

Add cherries and stock: Add 1 cup pitted tart cherries and 1 cup duck bone stock (or 1 cup prepared low-sodium stock). Add the thyme sprig and bay leaf. Simmer gently 10–12 minutes until cherries soften and flavors meld.

Finish with demi-glace and strain: Add 1/2 cup demi-glace (or concentrated reduced stock) and simmer another 5 minutes to integrate. Remove thyme and bay leaf. Purée the mixture with an immersion blender or in a blender until smooth, then strain through a fine mesh sieve, pressing solids to extract sauce. Return strained jus to a clean saucepan and simmer to desired consistency — you want a glossy sauce that lightly coats the back of a spoon (about 8–12 minutes depending on thickness).

Mount the jus: Off heat, whisk in 1 tbs cold unsalted butter to finish, and season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm until plating. If too thick, thin with a tablespoon of warm stock; if too thin, reduce slowly.

Make vinaigrette: In a small bowl whisk together 1 tsp white wine vinegar, 1/4 tsp Dijon mustard and 1/4 tsp honey. Slowly whisk in 3 tsp extra-virgin olive oil until emulsified. Stir in 1/2 tsp truffle oil (start small — it’s potent), and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or truffle intensity.

Dress frisée just before serving: Toss 4 cups frisée with an appropriate amount of vinaigrette (about 1–2 teaspoons per serving total). Do not overdress; leaves should remain crisp. Arrange frisée lightly on each plate as a bed for the cannelloni or alongside as a composed salad.

Plate cannelloni: Remove baked cannelloni from oven and let rest 3 minutes. Spoon a small pool of warm wild cherry & duck jus on each plate (about 2–3 tbs). Place 3 cannelloni on the sauce pool (for 12 pieces yields 4 plates with 3 each).

Top and garnish: Spoon a little of the remaining caramelized onions and sprinkle extra grated Parmigiano-Reggiano over pasta. Add a small mound of sautéed arugula beside or atop the cannelloni. Place a small composed frisée salad dressed with truffle vinaigrette on the side.

Finish with jus: Warm remaining jus and spoon a glossy drizzle over the cannelloni and around the plate. Garnish with microgreens or chive tips and an additional grind of black pepper. Serve immediately.