Wednesday, September 17, 2008

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

31 comments:

  1. That's lovely! I can smell the savoriness in there already :)

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  2. I'm truly amazed. All these dishes with one 5 dollar duck. You girls are good! Is this the last of the 5 dollar duck series? Or is there a chicharon duck skin coming up soon? :)

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  3. Absolutely wonderful! I have been thinking about duck of late especially giving my hand at duck confit. This is on my must make list.

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  4. whoa!!!! this was one on our list to make this winter - like a real "en brodo" with true broth! LOVE the twist using duck. so elegant. beautiful shaped tortellini. this looks awesome.

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  5. wow, does that look beautiful. I have a sore throat right now & want a big bowl of it!

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  6. Great job! Duck, portobellos, sage, pasta, delicious!

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  7. This looks really delicious. You two really are the queens of duck!

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  8. Hi TS - Wonderful as usual! You seem to have an indefatigable supply of duck fat at your disposal.

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  9. This just look unbelievably delicious!! Love duck!

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  10. My father, who LOVES duck, would absolutely love this meal. I may have to make it for him next time he comes to visit.

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  11. Oh, I can just imagine how this must have tasted. Fabulous!!

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  12. Hey, the tortellini are pretty enough for me! I haven't yet eaten duck enough time to associate it with a cuisine, but the way you described your brodo, I'm kind of craving it with spring onions, fried minced garlic, white pepper, and egg noodles :)

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  13. Now that is an awesome use for duck! I could practically smell the sage, portobellos, and duck meat sizzling away in that duck fat.

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  14. That is such a pretty tortelini! You are really making use of that duck.

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  15. I'm sure this was really fragrant! You guys made the most of that duck, I don't know anyone who could've done better.

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  16. This made me remember my past life in Italy! Yummmmy!

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  17. Nice job on the tortellini. They are super cute.

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  18. Ohhhhh! You really get all the juice out of the duck!!!! Wonderful job there... this one I have to bookmark and cook it myself :D

    Did I tell you I love duck?

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  19. I could never tire of duck fat photos.

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  20. I saw this on Martha the other week. I am glad to see someone made it. It looked very intriguing. Yours look great!

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  21. Firstly: This looks incredible. I just want to eat your picture.
    Secondly: it is so good for you to maximize your yield on duck. Duck is expensive and you did a stellar job in using it in a multitude of ways.
    Looks fantastic.

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  22. Oh my. Well aren't you two fabulous? These look so amazing. I'm a total whore for duck.

    Wow...that sounds weird.

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  23. What a send-off. I can't think of a better way.

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  24. Wow. Good job. Very impressive dish. I also like the $5 duck series.

    Thank you for participating in this week's Presto Pasta Night!

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  25. Yum! If I hadn't committed to using rabbit, I was going to use duck confit for my ravioli last week.

    I agree about duck having that "Chinese" taste, but I like that. :)

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  26. These are really beautiful. I love love love pasta "en brodo"!

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  27. Wow, you really did marvelous work on this post. The photos are beautiful and I'm super-impressed by your homemade tortellini. Sitting here on the other side of the screen, I can only imagine how good it was!

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  28. Joseph:
    Haha, true bang for the buck, this duck! Granted, it won't feed a large family. Just buy one more duck. No, no chicharon. We didn't want to kill ourselves... we're all getting old na, haha. ;D

    we are never full:
    We would love to see yours!

    KirkK:
    Haha... I guess it lasts if used sparingly. ;)

    Manggy:
    Haha... well-done duck meat will always be Chinese-y for us.

    Lore:
    Yes! There's nothing like that duck aroma.

    Núria:
    We're looking forward to seeing it!

    Sweet Bird:
    Well, there's food p0rn, so why not a duck 'ho. ;)

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  29. Once at a food festival I had duck ravioli in an orange sauce which was divine, speaking of which, this looks spectacular too!

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  30. You guys rock. This is what I call eating on a budget - making your duck go a long say :)

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  31. Michelle: Oh neat. Duck a l'orange, deconstructed. =)

    Jeanne:
    It was a really good buy, that duck.

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