Duck Agnolotti dal Plin...Duck Agnolotti dal Plin with Smoked Parmigiano Brodo and Black Truffle

Hand-folded silk pasta parcels stuffed with slow-braised duck confit, served floating in a translucent smoked Parmigiano Reggiano brodo, finished with freshly shaved black winter truffle.

Ingredients

Cooking Instructions

1. 01

   Sear the duck legs in a Dutch oven over medium heat until golden brown. Add shallots and thyme, then deglaze with Nebbiolo wine. Cover and braise at 150°C (300°F) for 2.5 hours until meat falls off the bone.

2. 02

   Simmer smoked Parmigiano rinds in 1 liter of water for 1 hour. Strain through a fine cheesecloth to yield a crystal-clear, deeply aromatic brodo. Keep warm.

3. 03

   Shred the braised duck meat extremely fine, discarding bones and excess fat. Strain and reduce the braising liquid to a thick syrup, then fold back into the duck meat to create a cohesive pasta filling.

4. 04

   Combine Tipo 00 flour and egg yolks in a bowl, kneading for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

5. 05

   Roll the pasta dough into paper-thin sheets. Pipe hazelnut-sized dots of duck filling along the pasta. Fold the pasta over, pinch between fillings to form classic Agnolotti dal Plin, and trim with a fluted pasta wheel.

6. 06

   Cook the agnolotti in salted boiling water for 90 seconds until perfectly al dente.

7. 07

   Divide the agnolotti into warm shallow bowls. Ladle the steaming smoked Parmigiano brodo around the pasta, emusify with a dot of butter, and generously shave fresh black winter truffle over the dish.