Rotolo D'Anatra

Rotolo D'Anatra


Pasta Dough
250gm 00 Flour
250gm yellow semolina
240gm eggs
Pinch of salt
½ tbsp EVOO

Mushroom Consommé
250gm button mushroom
250gm Portobello mushroom
100gm porcini liquid
1.5L water
Salt & pepper to taste
4.5gm Soy lecithin

Mushroom Ragu
250gm pine mushroom
250gm grey ghost mushroom
100gm porcini mushroom
Thyme (to taste)
4 garlic cloves
100gm butter
100ml white wine
Salt to taste

2 duck
2 celery sticks
2 carrot
2 large brown onion
½ bunch sage
2 bay leaves
200ml red wine
150ml port
1 tbsp tomato paste
200ml water
150gm bread (without crust)


Directions for Pasta:

Make a well with flour. Add eggs, salt, EVOO into centre and whisk with a fork. Kneed with hands until all ingredients are worked together well.
Let rest for 30 minutes.
Roll dough with pasta machine 1 ½ mm thick and cut into squares 15x15.

Directions for Mushroom consommé:

Mix all ingredients (except soy lecithin) in a pot and let reduce to ¼ of water.
Strain mixture (remove mushroom) and season with salt and pepper.
Add soy lecithin and mix well.

Directions for Mushroom Ragu:

Clean mushrooms with a cloth that has been soaked in water.
Finely chop each mushroom type individually, placing each type in separate bowls.
Place butter, oil, bay leaf, and thyme in a pan, add each type of mushroom individually and sweat off. Once there is little colour left in the mushrooms, add white wine and reduce. Repeat with each mushroom type individually.
Add all mushrooms together, remove from heat, and add butter and season to taste.


Chop 1 carrot, celery and onion to create a mirepoix. Rub oil on duck, season (both inside and out).
In a roasting pan, add water, 100ml red wine, 100ml port, and place duck on top of mirepoix. Roast @ 175 degrees for 45 minutes, uncovered (check frequently to ensure vegetables do no burn). To check if ready, poke a stick in the middle of the meat to see if meat comes off the bone (if not, continue cooking). Once cooked, separate duck from bones and flesh.
In a separate pot, sweat remaining finely diced carrot, celery, onion and tomato paste. Finely chop meat and crispy skin and add to pot with remaining wine and port. Let reduce and add any leftover sauce from the roasted duck pan.
Once mixed, add bread to help soak up any jus, mixing on a high temperature until meat begins to shred.
Add sage and season to taste.

Creating Pasta Rolls:

Place 1cm thick filling in each pasta square, roll and brush with water.
Vacuum seal rolls and cook @ 74.5 degrees for 45 minutes.
Once cooked, cut rolls into 2cm thick disks and place back in oven until golden brown.
In a non-stick pan, sift parmesan until golden brown. Put aside.


Place duck jus on plate, add pasta disks, then mushroom ragu on pasta and to finish, add parmesan crisps to the top.

Recipe provided by Sarti