Saffron-infused Duck & Pistachio Cannelloni with Burnt Orange Sauce

Name: Saffron-infused Duck & Pistachio Cannelloni with Burnt Orange Sauce
Total time: PT3HOURS
Ingredients: 4 Duck legs; 1 tbsp Rendered duck fat; 1/2 cup Dry sherry; 1/4 cup Brown sugar; 1 tbsp Juniper berries, crushed; 1/2 tsp Ground ginger; 1/4 tsp Ground cloves; 1/2 cup Pistachios, shelled and roughly chopped; 2 cups 00 flour; 3 Large egg yolks; 1/4 cup Whole milk; 4 Large oranges; 1/4 cup Granulated sugar; 1/4 cup Chicken stock; Pinch Saffron threads; 1 tbsp Rice vinegar; 1 tbsp Potato starch; 1/4 cup Toasted pistachios, finely chopped; Zest of 1 Orange, finely grated

Elegant homemade cannelloni filled with slow-cooked duck confit and pistachios, bathed in a bright burnt orange sauce infused with saffron.

3 hours | 780 | 6 servings

Rich, Savory, Citrusy, Sweet • Medium • Weird Score: 7/10

Equipment: Dutch oven, Pasta machine, Large bowl, Saucepan, Baking dish, Fine-mesh sieve • Shop these items →

Ingredients

Duck Confit Filling
4 Duck legs
1 tbsp Rendered duck fat
1/2 c Dry sherry
1/4 c Brown sugar
1 tbsp Juniper berries, crushed
1/2 tsp Ground ginger
1/4 tsp Ground cloves
1/2 c Pistachios, shelled and roughly chopped
Cannelloni Pasta
2 c 00 flour
3 Large egg yolks
1/4 c Whole milk
Burnt Orange Sauce
4 Large oranges
1/4 c Granulated sugar
1/4 c Chicken stock
pn Saffron threads
1 tbsp Rice vinegar
1 tbsp Potato starch
Garnish
1/4 c Toasted pistachios, finely chopped
Zest of 1 Orange, finely grated

Instructions

Prepare the Duck Confit Filling: Preheat oven to 300F (150C). Rub duck legs with duck fat, brown sugar, sherry, juniper berries, ginger, and cloves. Place in a Dutch oven, cover, and bake for 2.5 hours, or until the meat is falling off the bone. Let cool slightly, then shred the duck meat, discarding the skin and bones. Mix the shredded duck with chopped pistachios. Set aside.
Make the Cannelloni Pasta: In a large bowl, whisk together the flour and milk. Form a well in the center and add the egg yolks. Use a fork to gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll and Shape the Cannelloni: Using a pasta machine, roll the dough into thin sheets, about 1/16 inch thick. Cut the pasta sheets into 4-inch squares. Lightly brush the pasta squares with milk.
Fill the Cannelloni: Place about 2 tablespoons of the Duck Confit Filling in the center of each pasta square. Roll the pasta up tightly to form a cannelloni. Repeat with remaining pasta and filling.
Prepare the Burnt Orange Sauce: Zest and juice the oranges. In a saucepan, dry caramelize the sugar over medium heat until it is a deep amber color. Carefully add the orange juice and chicken stock. The mixture will seize up, but continue to stir until the caramel dissolves. Add the saffron threads and rice vinegar. Simmer for 5 minutes. In a small bowl, whisk together the potato starch with 1 tablespoon of cold stock. Whisk the potato starch slurry into the sauce and cook until thickened. Strain the sauce through a fine-mesh sieve.
Assemble and Bake: Preheat oven to 375F (190C). Spread a thin layer of the Burnt Orange Sauce in the bottom of a baking dish. Arrange the cannelloni in a single layer over the sauce. Pour the remaining sauce over the cannelloni. Bake for 20-25 minutes, or until heated through and lightly golden.
Garnish and Serve: Sprinkle the baked cannelloni with toasted pistachios and orange zest. Serve immediately.