Saffron Agnolotti dal Plin...Saffron Agnolotti dal Plin with Braised Duck Ragù & Foie Gras Emulsion

Delicate saffron egg pasta parcels filled with slow-braised duck ragù, served in a velvety foie gras sauce, finished with aged balsamic glaze and crispy sage.

Ingredients

Cooking Instructions

1. 01

   Season duck legs generously with fine sea salt and black pepper; sear in a heavy Dutch oven over medium-high heat until deep golden brown, then set aside.

2. 02

   Sweat the mirepoix in the rendered duck fat until soft and translucent, deglaze with Barolo wine, and reduce by half.

3. 03

   Return duck legs to the pot, pour in duck stock, cover tightly, and braise on low heat for 2.5 hours until meat melts off the bone.

4. 04

   Shred duck meat finely, fold in 30g Parmigiano Reggiano and a spoon of braising reduction; transfer filling to a piping bag and chill thoroughly.

5. 05

   Mound Type 00 flour on a marble board, make a well, add egg yolks and bloomed saffron liquid; knead for 10 minutes until silky smooth, wrap tightly, and rest for 45 minutes.

6. 06

   Roll pasta dough to translucent thinness; pipe small hazelnut-sized mounds of duck filling 1.5 cm apart along the lower half of the dough sheet.

7. 07

   Fold dough over filling, pinch tightly between mounds to trap air, fold forward, and pinch with a fluted pasta wheel to form classic agnolotti dal plin.

8. 08

   Strain remaining duck braising liquid into a small saucepan, bring to a simmer, remove from heat, and blend with chilled foie gras and butter using an immersion blender until velvety and emulsified.

9. 09

   Cook agnolotti in heavily salted boiling water for 2 minutes until tender; flash fry sage leaves in butter until crispy.

10. 10

    Plate pasta in warm shallow bowls, spoon foie gras emulsion over top, sprinkle remaining Parmigiano, and finish with crisp sage leaves and drops of aged balsamic vinegar.