Duck Confit Manti Recipe

Preparation and Assembly

1. 1

   Prepare Duck Confit

   Rinse the duck legs and pat them dry. Rub the salt all over the duck legs and let them cure in the refrigerator for at least 24 hours. After curing, rinse off the salt and place the duck legs in a pot. Cover with duck fat and slowly cook in the oven at 95°C (203°F) for 4-6 hours until tender.

2. 2

   Make the Manti Dough

   In a mixing bowl, combine flour and eggs. Gradually add water and mix until a smooth dough forms. Knead the dough for about 10 minutes until elastic. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Prepare the Filling

   Shred the cooked duck meat from the confit, and finely chop the maitake mushrooms. Sauté the mushrooms in a little duck fat until golden brown. Mix the duck meat with sautéed mushrooms, adding black pepper and chopped parsley to taste.

4. 4

   Shape the Manti

   Roll out the dough on a floured surface to about 1mm thickness. Cut into squares, place a spoonful of the duck mixture in the center, and fold the dough over to create a triangle, sealing the edges well.

5. 5

   Cook the Manti

   Bring a pot of salted water to a boil. Cook the manti in batches for about 5-7 minutes until they float to the surface. Remove and drain.

6. 6

   Prepare Sherry Cream Sauce

   In a saucepan, combine heavy cream and sherry vinegar. Simmer gently until slightly thickened. Stir in grated Manchego cheese until melted and smooth.

7. 7

   Serve

   Plate the manti, drizzle with the sherry cream sauce, and garnish with shaved black truffles and additional parsley.