Duck Confit Tortellini Recipe & Butternut Squash - Great British Chefs

Ingredients

• 1 duck leg
• 1 sprig of fresh thyme
• 1 sprig of rosemary
• 300g of duck fat, melted
• sea salt
• 1/2 orange, zested
• 2 juniper berries
• 1000ml of chicken stock
• 1 butternut squash, peeled, deseeded and diced into 1cm cubes
• 1/2 leek, white part only, chopped
• 1 handful of button mushrooms, sliced
• 190ml of white wine
• 190ml of double cream
• 100g of butter
• salt
• pepper
• 90ml of dark soy sauce
• 90ml of chicken stock
• 1 gelatine leaf
• 250g of flour
• 5 free-range egg yolks
• 1 tbsp of hoisin sauce
• 2 spring onions, washed and finely sliced
• 1 handful of coriander leaves
• pumpkin seeds