How to: Cannelloni de canard confit, champignons, sauce foie gras et truffle, vieux balsamic

La Serre Bistro executive chef Karl Kollmitzer reveals the recipe
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How to, La serre, Cannelloni

Karl Kollmitzer, executive chef at La Serre Bistro tells us how to make four portions of his cannelloni stuffed with confit duck, foie gras and mushroom, served with truffle foie gras sauce and aged balsamic.

Duck leg confit
For the cure:
• 1kg duck legs
• 1kg rock salt 
• 2 garlic cloves
• 12g fresh thyme
• Orange zest of 2 oranges

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METHOD: Combine all the ingredients mix well, minus the duck legs, to create a salt mix. Cover the duck legs with the salt mix and keep it chilled for 6-8 hours. Rinse the duck legs thoroughly to remove all the salt and dab it dry.

For the confit:
• 1kg cured duck legs
• 1kg duck fat

METHOD: Preheat the oven to 80℃. Cover the duck legs with the duck fat, add the spices and place in the oven. Slow cook the duck leg for 16 hours until the meat is very tender and falls off the bone. Shred the meat evenly.

For the roasted mixed mushrooms:
• 80g button mushrooms
• 80g Portobello mushrooms
• 80g oyster mushrooms
• Drizzle of olive oil
• 1 sprig of fresh thyme
• 2 cloves of garlic, whole and peeled
• Salt & black pepper, to taste

METHOD: Clean the mushrooms and cut into fine even brunoise. Heat a sautéing pan with the olive oil. Add the garlic, thyme and mushrooms, then saute until golden brown, and season with salt and pepper to taste. Remove the mushrooms from the heat, and remove the thyme sprig and garlic cloves. Transfer the mushroom to a paper towel to drain any excess oil.

For the foie gras:
• 150g foie gras

METHOD: Cut the foie gras in 1cm thick slices and season with salt and pepper. Preheat the pan with olive oil. Quickly sear the slices on both sides until it has an even colour. Remove the foie gras and chill. When the goie gras is cooled remove it from the chiller and cut it into even cubes. Keep the trimmings and remaining foie gras for the Sauce.

For the sauce Mornay:
• 25g butter
• 12.5g flour
• 250ml milk
• 25g Parmesan cheese
• Salt & black pepper, to taste
• Nutmeg, to taste
METHOD: Melt the butter in a saucepan over medium-low heat. Then stir in the flour to form a roux. Cook the roux for 2 to 3 minutes, stirring frequently. Slowly add the milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps. Add the Parmesan cheeses and stir until the cheese has melted. Season with salt, pepper and nutmeg.

For the cannelloni filling:
• 150g confit duck leg
• 40g sautéed mushroom
• 25g seared foie gras cubes
• 30g sauce Mornay
• 1 piping bag

METHOD: Combine all the prepared ingredients and mix them. If needed adjust the Seasoning. Pour the mix into a piping bag.

For the foie gras sauce:
• 100g onion
• 100g leek
• 1lt chicken stock
• 300ml cooking cream
• Knob of butter
• 1 sprig of thyme
• 2 garlic cloves
• Foie gras trimmings
• 20ml truffle jus

METHOD: In a sauce pan, saute the onion and leek in butter until translucent and add the thyme and garlic. Add the chicken Ssock and reduce it to half on medium heat. Strain the stock through a fine strainer.  In another pan reduce the cream to half on medium heat as well. Combine the stock with the cream, add the foie gras trimmings and add the truffle jus.

For the pasta dough:
• 250g pasta flour
• 2 whole eggs
• 2 egg yolk
• Salt, to taste
• 4ml olive oil

METHOD: Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes. Roll the dough and cut into even sheets. Prepare a pot with boiling salted water and blanch the pasta sheets.

For the cannelloni:
1 pasta sheet per cannelloni
70g filling per cannelloni
Egg wash
Parmesan
METHOD: Preheat the oven to 180℃. Pipe the filling on the pasta sheet and form the cannelloni. Place it on a tray with baking paper. With a brush apply the egg wash and sprinkle with Parmesan. Bake the cannelloni for 8-10 minutes.

To finish:
• Drizzle of aged balsamic
• Handful of rocket leaves

METHOD: Sauce each plate with the foie gras sauce, place the cannelloni on top of the sauce. Garnish with aged balsamic vinegar and rocket leaves. Optional to add some drops of truffle oil or shaved black truffle.

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