Duck and hoisin cannelloni recipe
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Total: 1 h Diners: 4
Although the duck is best known in Spain as magret a la plancha, which is how it is most popularly cooked, and also the duck confit which is the leg cooked in its fat, the truth is that buying the whole bird now in season can be a fantastic bet to take advantage of all of its tasty meat.
We can reserve the breasts to make them magret style, with the legs we could even make a duck tartar as they do in El Ingrediente and with the carcasses and the rest of the meat (the wings) to make a dark background of duck to which adding some pig’s trotters we will incorporate collagen.
All that meat cooked in the broth will then be crumbled to fill the mushroom and duck cannelloni that we propose here, although in reality you will understand that it can be made with any meat and any poultry.
It is not a very popular ingredient in Spanish gastronomy but the duck can be found better in French restaurants but it presents us with an incredible range of possibilities, it even lets us peek into Chinese gastronomy with its famous Peking duck, from which we are going to borrow the hoisin sauce for this recipe.
Cannelloni are the best example of making the most of these prawns, mushrooms and foie gras cannelloni, and all the stews and leftovers look great inside the pasta tubes and then covered with a good béchamel sauce.
How to make duck cannelloni
Ingredients
. Cannelloni tubes, 12 u Onion, 2 u Butter, 70 g Leftover duck (or poultry) meat, 400 g Salt, c/s Hoisin sauce, 2 tablespoons Cream, 50 g Ground black pepper, c/s Brandy, 80 ml Duck stock, 70 ml Boletus powder, 1 tablespoon (optional)
Bechamel
Flour, 70 g Butter, 70 g Sheep’s milk, 300 ml Whole cow’s milk, 400 ml Salt, c/s Hoisin sauce, 1 tbsp
Step 1
Step 1<
The first thing to do is to make sure that the duck or poultry meat is well crumbled, completely, we can help ourselves by chopping everything with a knife lightly.
Step 2
Pebble the onion very small, in brunoise, and poach it in a pan with the butter and a little salt, over very low heat so that it becomes very, very tender.
Step 3
When the onion is very tender, add the brandy and let it evaporate. Also add the cream and the duck stock and mix well. Add the meat in a separate bowl and grind a little with a blender to amalgamate well. Add the hoisin sauce, salt and black pepper to taste and put into a piping bag.
Step 4
Fill the cannelloni tubes completely and arrange in an ovenproof dish.
Step 5
Prepare the béchamel sauce by melting the butter in a saucepan. When the butter is melted add the flour and mix well with the help of a few rods, so that it cooks well and does not leave traces of raw taste.
Heat the two milks together and when they are very hot add to the roux we have made with the flour and mix well with the rods, over medium heat, until it takes consistency. It has to be slightly thick but not too much. Add salt and black pepper and add the boletus powder if desired.
Step 6
Cover the cannelloni with the béchamel sauce completely and bake in a preheated oven at 180ºC for 20 minutes or until toasted on top. If we want we can put to our duck cannelloni a little cheese on top to finish or a little more hoisin sauce.
Other recipes for cannelloni
Meat cannelloni with béchamel sauce, the traditional ones 7 recipes for hot and cold cannelloni for success Beef cannelloni with piquillos sauce Spinach, goat cheese and pine nuts cannelloni
