02/09/2026
Black duck tortelli, Saffron Parmesan cream, duck jus with orange & dark chocolate
BLACK PASTA
150 g Blackerry flour, .dallagiovanna
3 egg yolks
1 whole egg
1 pinch of salt
DUCK FILLING
1 whole duck, deboned
1 onion
1 carrot
1 celery stalk
1 tbsp tomato paste
Extra virgin olive oil, as needed
Salt, as needed
Black pepper, as needed
DUCK JUS
Duck bones and carcass
1 onion
1 carrot
1 celery stalk
Water, as needed
Juice of Ā½ orange
1 small piece of dark chocolate
PARMESAN CREAM
250 ml heavy cream
100 g grated Parmigiano Reggiano
A bit of saffron
GARNISH
Saffron threads, as needed
METHOD
Debone the duck and reserve the bones. Cut the duck meat into very small cubes and sear well in a saucepan with a drizzle of olive oil. Add the finely chopped celery, carrot and onion and continue cooking. Add the tomato paste and cook slowly for about 2 hours, adding a little water if necessary. At the end of cooking, the mixture should be very dry. Blend briefly with a hand blender to make the filling more compact and creamy while still retaining some texture, then allow to cool completely.
For the jus, roast the duck bones well in the oven, then transfer them to a saucepan with the celery, carrot and onion. Cover with water and simmer slowly. Strain and reduce until you have a rich, concentrated sauce. Add the juice of half an orange and reduce again. Remove from the heat and stir in a small piece of dark chocolate.
For the pasta, knead the Blackerry flour with the egg yolks, whole egg and salt until smooth and homogeneous. Allow the dough to rest, roll it out thinly, fill with the duck mixture and shape into tortelli.
For the Parmesan cream, heat the cream without bringing it to a boil. Remove from the heat, add the grated Parmigiano Reggiano and blend until completely smooth.
Cook the tortelli in plenty of salted boiling water. Spread the Parmesan cream on the bottom of the plate, arrange the tortelli on top, add a little more Parmesan cream and finish with the orange and dark chocolate duck jus and a few saffron threads.
