Tortellini with mustard cream sauce & duck leg confit

Ingredients

• 300 g flour
• 7 eggs
• 5 g saffron powder
• 5 g Salt
• 500 g spinach leaves
• 100 g kale, chopped
• 90 g Perfect Italiano Ricotta
• 100 g Perfect Italiano Shredded Parmesan
• 2 egg yolk
• 50 mLs olive oil
• 200 mLs Anchor Culinary Cream
• 100 mLs vegetable stock or water
• 80 g seeded mustard
• 500 g duck leg confit, pulled
• 1 pinch flaked sea salt & cracked pepper, to taste
• In boiling salted water blanch spinach and kale for 30 seconds, remove from water and drain as much liquid out as possible.
• Add ricotta, parmesan and eggs to spinach and kale. Mix well and adjust seasoning. Set aside.
• Roll out pasta in to 2 long thin sheets, place on a floured bench and cut out 7-8 cm circles of pasta dough.
• Place a heaped teaspoon of spinach mix onto each pasta circle, brush the edges with egg yolk, and roll into tortellini shape.
• Poached tortellini in simmering water until tender. Remove from water and drizzle with olive oil.
• To prepare the cream sauce, combine the cream, vegetable stock and seeded mustard, bring to a simmer adjust seasoning.
• To serve, add tortellini to sauce, gently stir. Place warmed duck confit in serving dish and top with tortellini