Duck Tortellini

Duck Tortellini


Makes 16


½ Chinese barbequed duck (500gm)
Fresh lasagna sheets
Salt and pepper
1 egg lightly beaten

Orange glaze

2 cups pineapple juice
2 cups orange juice
2 cups tomato juice
Zest of 1 orange
1 tablespoon pomegranate molasses
¼ cup sugar
½ cup white vinegar
2 star anise
1 cinnamon stick
2 teaspoons cornflour
2 tablespoons water
1 zucchini, julianned



Discard skin from duck; chop meat finely, season with salt and pepper.

Cut pasta into 10 cm rounds

Brush edges of pasta with egg place 2 teaspoons of duck filling in centre; fold in half enclosing the filling, push down on edges to seal. Fold ends over to meet in middle.

Orange glaze

Combine all ingredients together in a saucepan except for cornflour, water and zucchini.

Bring to boil then reduce to simmer, reduce by half

Mix water and cornflour to a paste add to sauce

When sauce thickens remove from heat add zucchini.

To serve

Bring a litre of salted water to the boil add tortellini cook for around 4 minutes drain.

Transfer tortellini to orange glaze, coating tortellini well.

Divide tortellini into 4 serving plates (4 tortellini each) spoon sauce over with zucchini scattered through. Top with petit herbs to serve.

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