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Duck Tortelloni With Shallot Reduction

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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 T Olive oil
1 c Julienne shallots
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 305
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 37.4mg
Sodium: 733.1mg
Potassium: 242.7mg
Carbohydrates: 15.5g
Fiber: 2.1g
Sugar: 3.6g
Protein: 18.3g


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