Duck Agnolotti del Plin...Duck Agnolotti del Plin with Chestnut Noisette & Crispy Sage

Handmade Piedmontese agnolotti filled with rich braised duck confit, tossed in a fragrant roasted chestnut brown butter sauce with crispy sage.

Ingredients

Cooking Instructions

1. 01

   Sear the duck legs in a pan until golden, then braise with shallots, garlic, and red wine until tender (approx. 45 minutes). Shred the meat finely and combine with mascarpone, salt, and freshly grated nutmeg.

2. 02

   Mix Tipo 00 flour, egg yolks, and whole egg to form a smooth dough. Cover and rest for 30 minutes, then roll into paper-thin sheets using a pasta machine.

3. 03

   Pipe small mounds of duck filling along the pasta sheet, fold the dough over, and pinch (plin) between each mound to seal into delicate pockets; cut with a fluted pasta wheel.

4. 04

   In a wide skillet, melt the butter over medium heat until it begins to foam and turn golden brown. Stir in chopped roasted chestnuts and sage leaves until crisp.

5. 05

   Boil the agnolotti in generously salted water for 2-3 minutes. Transfer directly into the warm chestnut brown butter along with a splash of pasta cooking water to emulsify.

6. 06

   Plate immediately, garnishing with the crispy sage leaves, remaining roasted chestnuts, and a fine dusting of Parmigiano-Reggiano.