Smoked Duck Agnolotti dal...Smoked Duck Agnolotti dal Plin with Charred Shallot Brodo & Parmigiano Emulsion

Delicately folded Piedmontese agnolotti filled with slow-braised smoked duck leg, floating in a deeply aromatic charred shallot brodo and finished with an aged Parmigiano-Reggiano emulsion and sage oil.

Ingredients

Cooking Instructions

1. 01

   Make the pasta dough: Mound the Tipo 00 flour on a clean surface, create a deep well, and add egg yolks. Gradually incorporate the flour into the yolks using a fork, then knead vigorously for 10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 1 hour.

2. 02

   Braise the duck filling: In a Dutch oven, sear duck legs until golden. Add Nebbiolo wine to deglaze, reducing by half. Add 250ml of poultry stock, cover, and gently simmer on low for 1.5 hours until meat pulls effortlessly from the bone. Shred fine, bind with pan juices and 20g butter, season, and cool completely in a piping bag.

3. 03

   Prepare charred shallot brodo: Place halved shallots cut-side down in a dry cast-iron skillet over high heat until heavily charred and blackened. Add to remaining poultry stock, simmer gently for 30 minutes, then pass through a fine cheesecloth strainer. Season lightly.

4. 04

   Craft Parmigiano emulsion: Gently warm heavy cream and 30g butter in a small saucepan. Whisk in grated Parmigiano-Reggiano until melted. Use an immersion blender to aerate into a silky, light emulsion; keep warm.

5. 05

   Form Agnolotti dal Plin: Roll pasta dough out to translucent sheets (setting #8 or #9 on a pasta machine). Pipe small hazelnut-sized mounds of duck filling 2cm apart along the lower edge. Fold the pasta over, press to seal, and pinch between fillings to create individual pockets. Use a fluted pasta cutter to snip across each pinch, creating traditional 'plin' folds.

6. 06

   Infuse sage oil: Flash-fry sage leaves in extra virgin olive oil for 10 seconds until crispy. Set crispy leaves aside on paper towels and reserve the aromatic sage oil.

7. 07

   Cook and assembly: Cook agnolotti in rolling salted water for 90 seconds until al dente. Ladle hot charred shallot brodo into wide shallow bowls. Arrange 6-8 agnolotti per serving, top each dish with spoonfuls of Parmigiano emulsion, crispy sage leaves, and a drizzle of sage oil.