Jul 13 2026
Restaurants›Schymik's Kitchen›Braised Duck Agnolotti Recipe

Braised Duck Agnolotti Recipe

Inspired by Schymik's Kitchen
Time3h
Serves4

Make Braised Duck Agnolotti Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Duck Filling

Sauce

Garnish

Method

Dough Preparation

  1. 1

    Make the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Gradually mix the flour into the eggs using a fork until a rough dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a floured surface and knead it for about 5-7 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Duck Filling Preparation

  1. 3

    Cook the Duck

    In a large pot, add the duck leg quarters and cover with chicken stock. Add onion, carrot, celery, garlic, thyme, bay leaf, salt, and black pepper. Bring to a simmer, cover, and cook on low heat for about 2 hours until the duck is tender.

  2. 4

    Shred the Duck

    Remove the duck from the pot and let it cool slightly. Shred the meat from the bones and discard the skin and bones. Reserve the cooking liquid.

  3. 5

    Combine Filling

    In a bowl, mix the shredded duck meat with a small amount of the reserved cooking liquid to moisten. Adjust seasoning if necessary.

Agnolotti Assembly

  1. 6

    Roll Out the Dough

    Divide the rested dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

  2. 7

    Fill and Shape Agnolotti

    Place small mounds of duck filling on one sheet of pasta, spacing them about 2 inches apart. Fold the pasta over the filling and press around the mounds to seal. Cut into squares or circles and ensure the edges are sealed tightly.

Sauce Preparation

  1. 8

    Prepare the Sauce

    In a pan, melt the butter over medium heat. Add the minced shallots and sauté until translucent. Pour in the white wine and let it reduce by half.

  2. 9

    Finish the Sauce

    Stir in the heavy cream, grated Parmesan cheese, salt, and black pepper. Simmer for 5 minutes until the sauce thickens slightly.

Cooking Agnolotti

  1. 10

    Cook the Agnolotti

    Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water and cook for 3-4 minutes until they float to the surface.

  2. 11

    Serve

    Drain the agnolotti and toss them in the prepared sauce. Plate the agnolotti and garnish with chopped parsley.

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