Duck Confit Cannelloni Recipe

Prepare Duck Legs

In a large bowl, season the duck legs with salt, black pepper, thyme, and minced garlic. Let it marinate for a minimum of 2 hours or overnight in the refrigerator.

Cook Duck Legs

Preheat the oven to 225°F (107°C). Place the marinated duck legs in a deep baking dish and cover with duck fat. Bake for 4 hours until the meat is tender and falling off the bone. Remove from oven, let cool slightly, then shred the meat from the bones.

Fill Cannelloni

In a bowl, combine the shredded duck confit with smoked ricotta. Use this mixture to fill the cannelloni pasta tubes. Set aside.

Cook Fig Mole

In a saucepan, combine chopped figs, red wine, balsamic vinegar, cinnamon, and salt. Bring to a simmer over medium heat. Cook for about 15 minutes until the figs are soft and the mixture thickens. Blend until smooth and set aside.

Prepare Crumble

In a bowl, mix together chopped walnuts, cocoa nibs, brown sugar, melted butter, and a pinch of salt. Spread mixture onto a baking sheet and bake at 350°F (175°C) for 10 minutes until golden. Let cool and break into small pieces.

Plate the Dish

On a serving plate, lay down a spoonful of fig mole. Arrange the filled cannelloni on top of the mole. Sprinkle with walnut-cocoa nib crumble and garnish with fresh green gooseberries.