Maple Leaf Duck Breast & Agnolotti Recipe
Ricotta & Lemon Filling | Roasted Vegetables | Hashimoto Persimmon Marmalade
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Ingredients
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Duck Breast
Agnolotti Filling
Agnolotti Dough
Roasted Vegetables
Persimmon Marmalade
Method
Prepare the Duck Breast
- 1
Score the Skin
Using a sharp knife, score the skin of the duck breasts in a crisscross pattern without cutting into the meat.
- 2
Season and Cook
Season the duck breasts with salt and pepper. Place them skin-side down in a cold skillet over medium heat. Cook for about 6-8 minutes until the skin is crispy, then flip and cook for another 3-4 minutes. Glaze with maple syrup and cook for an additional minute. Remove from heat and let rest.
Make the Agnolotti Dough
- 3
Prepare the Filling
- 4
Mix the Filling
In a bowl, mix ricotta, lemon zest, lemon juice, salt, and pepper until well combined.
Assemble the Agnolotti
- 5
Roll and Cut
Roll out the dough to a thin sheet. Cut into squares, fill with ricotta mixture, and fold over to seal edges.
- 6
Cook the Agnolotti
Boil in salted water for 3-4 minutes until they float. Drain and set aside.
Roast the Vegetables
- 7
Make the Persimmon Marmalade
- 8
Plate and Serve
- 9
Assemble the Dish
Slice duck breast and arrange on a plate with agnolotti and roasted vegetables. Top with persimmon marmalade and serve.
