There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
½ Chinese barbequed duck (500gm)
Fresh lasagna sheets
Salt and pepper
1 egg lightly beaten
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.
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.
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.