Duck Tortellini in Brodo

[ts]
To finish off this single ducky, we bring you Duck Tortellini in Brodo.

If you remember, we had a roasted breastless and legless carcass and a broth made from it. I shredded all the meat I could for the tortellini filling.



Tortellini


[ts]
I added some pretty duck fat into the pan.


gratuitous duck fat photo, in case you've forgotten

[ts]
In went chopped portobellos until cooked. The shredded duck and some sage (from the garden) followed.



I let the mixture cool a little, then added egg and grated Parmiggiano-Reggiano. I rolled out and cut some fresh pasta (homemade, of course) and proceeded to fill them.



[js]
We could have used wonton wrappers, but then, the tortellini would have looked like wontons! ;)

[ts]
As you can see below, it took a number of trials (those outcasts or uglier cousins at the back) before I sort of got the hang of making tortellini. The eight "pretty" ones still weren't that great, but good enough for me.



Brodo


[ts]
All this while, I've been infusing the duck broth with a red onion (we didn't have any other on hand, surprisingly) and some celery. No carrots; we didn't have any. I strained the broth and used it to cook the tortellini.

And that was it.

[js]
That comment about the wontons. . . well, it is just strange that duck has such a "Chinese" taste for me. The meat itself, when cooked to well-done, has that "Chinese" signature. Yes, even duck confit from a French restaurant tastes "Chinese" to me -- that is, the taste is comforting and familiar. In this case, the tortellini in brodo tasted like a Chinese soup to me.

Which is not to say it was bad. In fact, it was quite delicious, in that very comforting, duck-soup-for-the-soul kind of way. I could have added rice to the soup and it would not have been out of place.




[ts]
We're submitting this to Presto Pasta Nights (created by Ruth of Once Upon a Feast). This edition is hosted by Equal Opportunity Kitchen. [Presto Pasta Nights info]


$5 Utility Duck Series
All the following made from one duck!
Duck Breast with Pomegranate-Chipotle Glaze and Guava-Jalapeño Salad
Duck (Interim)
Roast Duck Legs with Cabbage-Portobello Pappardelle
Duck Fat Potatoes
Duck Tortellini in Brodo

Other [eatingclub] vancouver Duck dishes:
Duck Shepherd's Pie, or "Duck Coop Pie"
Duck and Orange Crêpes with Orange-White Wine Sauce
Duck Stock Risotto with Portobello & Chard, with Hazelnut Gremolata
Shredded Duck and Rice Noodle Soup
Duck Enchiladas with Chipotle Peanut Salsa