Tortellini with mustard cream sauce & duck leg confit
Gourmet tortellini in mustard cream sauce with duck leg confit, perfect for special occasions. Serves 10 in 45 mins.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fresca.net.au.
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
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