Jul 13 2026
Restaurants›Roy's Waikiki›Maple Leaf Duck Breast & Agnolotti Recipe

Maple Leaf Duck Breast & Agnolotti Recipe

Inspired by Roy's Waikiki
Time1h 30m
Serves4

Ricotta & Lemon Filling | Roasted Vegetables | Hashimoto Persimmon Marmalade

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Ingredients

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Duck Breast

Agnolotti

Roasted Vegetables

Hashimoto Persimmon Marmalade

Method

Duck Breast Preparation

  1. 1

    Prepare Duck Breast

    Score the skin of the duck breasts in a crosshatch pattern. Season with salt and black pepper. Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes. Brush with maple syrup during the last minute of cooking.

Agnolotti Preparation

  1. 2

    Make Dough

    Combine flour and salt in a bowl. Make a well in the center and add eggs. Mix until a dough forms, then knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

  2. 3

    Prepare Filling

    In a bowl, mix ricotta cheese, lemon zest, and a pinch of salt. Set aside.

  3. 4

    Shape Agnolotti

    Roll out the dough into thin sheets. Cut into squares and place a small spoonful of filling in the center of each. Fold and seal the edges tightly.

Roasted Vegetables

  1. 5

    Roast Vegetables

    Preheat the oven to 400°F (200°C). Chop the zucchini, bell peppers, and carrots into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Persimmon Marmalade

  1. 6

    Make Marmalade

    Peel and dice the persimmons. In a saucepan, combine persimmons, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens, about 15-20 minutes. Let cool.

Final Assembly

  1. 7

    Plate the Dish

    On a plate, arrange the roasted vegetables, top with sliced duck breast, serve agnolotti on the side, and drizzle with Hashimoto persimmon marmalade.

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