Duck Tortellini
Dim Sum meets mama's best.


Tortellini: (Makes 16) ½ Chinese barbequed duck (500gm) Fresh lasagne sheets Salt, 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 julienned


Tortellini 1.Discard skin from duck; chop meat finely, season with salt and pepper. 2.Cut pasta into 10 cm rounds. 3.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: 1.Combine all ingredients together in a saucepan except for cornflour, water and zucchini. 2.Bring to boil then reduce to simmer, reduce by half. 3.Mix water and cornflour to a paste add to sauce 4.When sauce thickens remove from heat add zucchini. To Serve: 1.Bring a litre of salted water to the boil add tortellini cook for around 4 minutes drain. 2.Transfer tortellini to orange glaze, coating tortellini well. 3.Divide tortellini into 4 serving plates (4 tortellini each) spoon sauce over with zucchini scattered through. Top with petit herbs to serve. duck-tortellini Recipe provided by: