INGREDIENTS serves 8
500 g shredded duck
150 g chopped button mushrooms
120 g chopped carrots
140 g chopped onions
10 g chopped garlic
60 g chopped celery
15 g olive oil
150 g veal gravy
40 g tomato paste
80 g cream
1 packet of wonton dumpling sheets
500 g cooked tomato purée
100 g grated parmesan
100 g grated pecorino
Sweat the vegetables in the olive oil.
Add the shredded duck and tomato paste.
Moisten with the veal gravy and reduce by half.
Add the cream and reduce by half.
Place to one side.
Once cold, roll this mixture into cannelloni using the dumpling sheets.
Pour the tomato purée into a gratin dish and arrange the cannelloni.
Sprinkle with parmesan and pecorino.
Heat in the oven until golden.