In the Kitchen: Duck Confit with Sweet Pea Agnolotti

Chef Christian Ferreira of Christian’s joined us in The Rhode Show kitchen to show us how to make their Duck Confit with Sweet Pea Agnolotti.


For the Sauce:

  • 4 Confit Duck Legs
  • 4 Tomatoes
  • 2 oz. Extra Virgin Olive Oil
  • 1 oz. Balsamic Vinegar
  • 2 cloves Garlic, chopped
  • 1 oz. Fresh Oregano, chopped
  • 2 oz. Fine Grated Pecorino Cheese
  • Salt and Pepper to taste

For the Pasta Dough:

  • 2 Whole Eggs
  • 1 cup Semolina Four

For the Pasta Filling:

  • 1 cup Peas
  • 2 large Yukon Gold Potatoes
  • 1/4 cup Grated Pecorino Cheese
  • 1/2 cup Milk or Cream
  • Salt and Pepper to taste

Duck Confit Prep:

  • 3 tablespoons Salt
  • 4 cloves Garlic, smashed
  • 1 Shallot, peeled and sliced
  • 6 sprigs Thyme
  • Coarsely Ground Black Pepper
  • 4 Duck Legs with Thighs
  • About 4 cups Duck Fat

Duck Confit with Sweet Pea Agnolotti ingredients


For the Pasta:

  1. Mix dough ingredients together.
  2. Knead for 3 minutes.
  3. Let rest covered for 30 minutes.
  4. Roll out with pasta machine to #5 setting. (store-bought pasta sheets would be an easy substitute)

For the Pasta Filling:

  1. Roast potatoes in the oven at 350 degrees until tender.
  2. Peel potatoes and rough chop.
  3. Combine all filling ingredients into food processor.
  4. Pulse until smooth.
  5. Cool mixture and put into piping bag. (zip-lock bags or disposable piping bags work well)

For the Sauce:

  1. Remove all cooked duck from the bones and reserve.
  2. Core tomatoes and roast whole at 350 degrees with olive oil and balsamic until tender.
  3. Remove tomato skins and hand crush tomatoes.
  4. Reserve tomato liquid.
  5. Saute garlic in a sauce pan with olive oil.
  6. Add duck and remaining ingredients including tomato liquid.
  7. Cook until sauce reaches desired consistency.
  8. Boil agnolotti in a pot until they float and add to sauce.
  9. Garnish with fresh shaved pecorino cheese.

For the Duck Confit:

  1. Combine salt, garlic, shallots, black pepper and thyme.
  2. Coat duck legs and refrigerate covered overnight.
  3. Place in fat and cook at 225 degrees for 4-6 hours or until fork tender.

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