Duck Agnolotti, Jerusalem Artichokes, and Trompettes by The Ninth

Ingredients

Duck Farce

1 whole duck, remove all the meat from the bones and chop the bones using a cleaver
2 shallots, finely chopped
1 clove garlic, crushed
150g lardo, cut into 2cm cubes
150g chicken livers
50ml brandy
1 sprig of thyme, leaves picked and chopped
Salt
Pepper

Pasta

300g pasta flour
3 egg yolks
2 whole eggs
20g extra virgin olive oil
5g salt

Duck Sauce

Bones from the duck
2 carrots, chopped into 2cm pieces
1 onion, chopped into 2cm pieces
500ml red wine
200ml red port
2 juniper berries
1 star anise
2g black peppercorns
1 sprig of thyme
1 bay leaf
1.5l chicken stock, fresh not from a stock cube
50g butter
Olive oil

Pickled Jerusalem Artichokes

350g rice vinegar
240g caster sugar
250g Jerusalem artichokes, peeled and finely sliced on a mandoline

To Finish

100g trompette mushrooms, cleaned and washed
1 large knob of butter
1 bunch of sage, leaves picked
Grated Parmesan

Method

Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.

Method

To make the sauce, pour some olive oil into a large saucepan then caramelise the duck bones for 5 minutes. Add the carrots and onions and cook for a further 5 minutes. Add the red wine, port, juniper berries, star anise, black pepper, thyme and bay leaf. Boil and reduce for 10 minutes, or until the alcohol has reduced by ¾. Add the chicken stock and simmer for 1 hour.
Take the sauce off the heat and pass through a sieve into a clean saucepan. Bring the sauce to the boil and reduce for 10 minutes or until you have the desired flavour and consistency. Whisk in the butter.
To make the duck mix, gently sweat the shallots and garlic in a little olive oil for 10 minutes. Allow to cool.
Mince the duck meat, lardo and chicken livers using a mincer attachment on a KitchenAid. Place this mix in a bowl and add the cooked shallots and garlic. Season and add the brandy and thyme. Check the flavour and seasoning by cooking a small amount in the oven and tasting.
To make the pasta, place the flour and salt in a food processor then slowly add the eggs and olive oil. Take the mix out of the food processor and knead for 5 minutes until the dough is smooth and elastic. Cling film the dough and rest for 1 hour.
To pickle the Jerusalem artichokes, add the sugar and vinegar to a pan and warm until the sugar has dissolved. Pour the solution over the sliced artichokes and set aside.
To make the agnolotti, roll the dough through a pasta machine until you can see your hand through the pasta sheet (setting 1 on the machine). Using a teaspoon, place a small amount of the duck farce, equally spaced apart along the length of the pasta. There should be a gap of 3cm in between each spoonful of farce. Carefully fold the pasta over the mix and seal the pasta around the farce. Using a pasta cutter wheel, cut in between each agnolotti. Place them on a lightly floured tray.
When ready to serve, cook the trompettes in foaming butter until crispy and drain on kitchen paper. Deep-fry the sage leaves at 180°C until crispy, then drain on kitchen paper. Gently reheat the duck sauce. Cook the agnolotti in boiling salted water for 3 minutes, then place them in the duck sauce and boil for a further 1 minute.
Spoon the agnolotti into bowls, place a few slices of pickled artichoke on top and finish with the deep-fried sage, crispy trompettes and grated Parmesan.