Recipe courtesy of 7 Pizzeria Enoteca. Visit them at the7.ca, or call (905) 842-4777
Using an electric mixer with dough hook, incorporate all the ingredients together and knead them until a firm dough has formed. Allow to rest for 1 hour.
Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
Cut away the dark shell and discard, then dice the rutabaga into small pieces and blend with the spices and salt until smooth. Transfer the filling into a piping bag.
Braise the duck legs and the vegetables until golden brown. Add all ingredients to a casserole pot and cook in the oven at 350 degrees for 3 hours.
Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
To Serve
Reduce the remaining braising liquid to approx 1/2 litre, and then add the picked duck meat. In a pot of boiling salted water, cook the agnolotti for 2 to 4 minutes. Once cooked, transfer the pasta to the pan of duck ragu.
Toss with butter and chives. Season to taste. Finally, drizzle gently with aged balsamic vinegar. Serves 8 to 10. Enjoy!
Ingredients
Directions
Using an electric mixer with dough hook, incorporate all the ingredients together and knead them until a firm dough has formed. Allow to rest for 1 hour.
Roast the rutabaga at 375 degrees for 3 hours or until tender. Allow to cool.
Cut away the dark shell and discard, then dice the rutabaga into small pieces and blend with the spices and salt until smooth. Transfer the filling into a piping bag.
Braise the duck legs and the vegetables until golden brown. Add all ingredients to a casserole pot and cook in the oven at 350 degrees for 3 hours.
Cool the duck and pick it from the bones. Save all the liquid and discard the duck skin and cooked vegetables.
To Serve
Reduce the remaining braising liquid to approx 1/2 litre, and then add the picked duck meat. In a pot of boiling salted water, cook the agnolotti for 2 to 4 minutes. Once cooked, transfer the pasta to the pan of duck ragu.
Toss with butter and chives. Season to taste. Finally, drizzle gently with aged balsamic vinegar. Serves 8 to 10. Enjoy!
