Terzo Recipe

Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium-low heat. Add thinly sliced onions, sprinkle with 1/2 teaspoon sugar and 1/4 teaspoon salt. Cook slowly, stirring every 4–5 minutes, until deep golden brown and tender, about 25–30 minutes.

When onions are richly caramelized, stir in 1 teaspoon red wine vinegar, cook 30 seconds more, then remove from heat and let cool.

Warm 1 tablespoon olive oil in a skillet over medium-high. Add 1 cup loosely packed arugula and saute just until wilted, about 30–45 seconds. Season lightly with a pinch of salt, drain or squeeze out excess moisture and let cool.

Preheat oven to 375°F (190°C). In a large bowl, combine 2 cups shredded duck confit, 1 cup ricotta, 1/2 cup mascarpone, 1/2 cup grated Parmesan, 1 cup caramelized onions, 1 cup sauteed arugula, 1 tablespoon chopped thyme, 1 teaspoon salt and 1/2 teaspoon black pepper.

Stir gently until mixture is homogenous but still slightly textured. Taste and adjust seasoning.

If using dried cannelloni tubes, pre-cook according to package directions to al dente (usually 6–8 minutes) and drain on a towel. If using fresh pasta sheets, blanch in boiling salted water 20–30 seconds, drain and lay on an oiled tray to prevent sticking.

Fill a piping bag (or a resealable plastic bag with a corner cut) with the duck-ricotta filling. Carefully pipe filling into each cannelloni tube or onto each pasta sheet and roll to form neat tubes. Place filled cannelloni seam-side down in a lightly oiled 9x13 inch baking dish. Brush tops with a little olive oil or dot with small pieces of butter.

Cover the dish loosely with foil and bake in preheated oven 12–15 minutes until heated through and edges start to color. Remove foil for the last 3 minutes to allow tops to take on light color.

While cannelloni bakes, make the sauce. In a small saucepan warm 1 tablespoon olive oil over medium heat. Add 1 tablespoon minced shallot and cook until softened, about 1–2 minutes.

Add 1/2 cup red wine and increase heat to medium-high. Reduce wine by about half, 3–4 minutes.

Add 1 cup pitted wild cherries, 2 cups duck or chicken stock, 1 sprig thyme and 1 bay leaf. Bring to a simmer and gently reduce until slightly thickened and flavors concentrated, about 12–15 minutes.

Remove thyme sprig and bay leaf. Using an immersion blender or regular blender, purée the mixture until smooth. Strain through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor.

Return sauce to low heat, stir in 1 teaspoon balsamic vinegar, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Off heat, whisk in 1 tablespoon cold butter to gloss and slightly thicken the jus. Keep warm until plating.

In a small bowl whisk together 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Stir in 1/2 teaspoon white truffle oil, taste and adjust seasoning.

Just before serving, toss 4 cups frisée with enough vinaigrette to lightly coat (about 2 tablespoons), reserve any extra.

Arrange 3–4 warm cannelloni per plate. Spoon 2–3 tablespoons warm wild cherry & duck jus around and slightly over the cannelloni (reserve some for the table).

Place a small mound (about 1 cup) of dressed frisée to the side. Sprinkle cannelloni with 1–2 tablespoons grated Parmesan and dot with remaining butter if desired.

Garnish with a few microgreens or baby arugula and a light drizzle of any remaining vinaigrette or a few drops of truffle oil for extra aroma.

Serve immediately while cannelloni and jus are warm.