Name: Duck Tortelloni with Shallot Reduction
Ingredients: 5 Sheets Pasta; 2 c Duck Rillette; see * Note; 4 oz Maytag Blue Cheese; 1/4 c Cornmeal; 2 tb Olive oil; 1 c Julienne shallots; 1 tb Minced garlic; 2 c Veal reduction; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 c Grated Parmigiano-Reggiano cheese; 1/4 c Finely-chopped parsley

The fundamental basis of all Christian missionary enterprise is the universal authority of Jesus Christ, “in heaven and on earth.” If the authority of Jesus were circumscribed on earth, if He were but one of many religious teachers, one of many Jewish prophets, one of many divine incarnations, we would have no mandate to present Him to the nations as the Lord and Savior of the world. If the authority of Jesus were limited in heaven, if He has not decisively overthrown the principalities and powers, we might still proclaim Him to the nations, but we would never be able to “turn them from darkness to light, and from the power of Satan unto God” (Acts 26:18). Only because all authority on earth belongs to Christ dare we go to all nations. And only because all authority in heaven as well is His have we any hope of success.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Essnce04	4	servings

INGREDIENTS

5		Sheets Pasta
2	c	Duck Rillette; see * Note
4	oz	Maytag Blue Cheese
1/4	c	Cornmeal
2	tb	Olive oil
1	c	Julienne shallots
1	tb	Minced garlic
2	c	Veal reduction
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	c	Grated Parmigiano-Reggiano cheese
1/4	c	Finely-chopped parsley

INSTRUCTIONS

* Note: See the "Duck Rillette" recipe which is included in this
collection.
Using a 4-inch round cutter, cut each pasta sheet into 6 rounds. Place a
heaping tablespoon of the filling in the center of each round. Place
1/4-ounce of cheese on top of each rillette. Lightly wet the edges of the
pasta. Fold one side of the pasta over to the next forming a half moon.
Bring the two corners together and gently press together. Fold the edges of
the pasta down forming the shape of a tortelloni. Dust the pasta with
cornmeal to prevent from sticking. Bring a pot of sated water to a boil. In
a saute pan, heat the olive oil. When the oil is hot, saute the shallots
until they start to caramelize, about 4 minutes. Stir in the garlic and
season with salt and pepper. Add the reduction and bring up to a boil.
Reduce to a simmer and cook for 3 minutes. Remove from the heat and stir in
the parsley. Drop a couple of the tortelloni in the boiling water. Cook
until the pasta is al dente, about 3 to 4 minutes. Remove from the water
and drain. Season the pasta with salt and pepper. Ladle the sauce in the
center of a shallow bowl. Arrange four tortelloni in the center of the
sauce. Garnish with cheese,and parsley. This recipe yields 4 appetizer
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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