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Savory Duck Confit Cannoli

Savory duck confit cannoli

Fifth Place 2014 Chef Recipe Contest, Chef Stephen Belin, Georgia Southern University/Lakeside Café, Statesboro, GA

Ingredients

  • 1

    1 cup Ricotta Cheese, strained overnight

  • 2

    1/2 cup Pecorino Cheese, grated

  • 3

    Zest of one medium-sized Orange

  • 4

    Zest of half of one Lemon

  • 5

    2 Tbsp Currants or chopped Raisins

  • 6

    2 Tbsp Toasted Almonds, chopped roughly

  • 7

    5 Mint Leaves, finely chopped

  • 8

    Salt and Pepper, to taste 1cup Maple Leaf Farms Duck Confit Meat, shredded

  • 9

    1 Onion, sliced and caramelized with 1 tsp Balsamic Vinegar

  • 10

    1/2 cup All-Purpose Flour

  • 11

    1/2 cup Semolina Flour

  • 12

    1/2 tsp Sugar

  • 13

    1 Tbsp Duck Fat

  • 14

    1/2 tsp Clove

  • 15

    1/2 tsp Cinnamon

  • 16

    Salt, to taste

  • 17

    1 Egg

  • 18

    1 Tbsp Marsala Wine, or more as needed

  • 19

    Canola Oil for frying

  • 20

    Cannoli Mold

  • 21

    6 oz Bittersweet Chocolate

  • 22

    1 tsp Cayenne Pepper

  • 23

    Salt, to taste

  • 24

    Heavy Cream, as needed to thin

  • 25

    Mint Leaves

  • 26

    Chili Flakes

Directions

Cannoli Cheese Filling

  • 1

    In large bowl, thoroughly mix ricotta cheese, pecorino cheese, zest, currants, chopped almonds, mint, salt and pepper.

  • 2

    Place in piping bag (or plastic bag with corner cut off). Set aside.

Cannoli Meat Filling

  • 1

    Mixed shredded duck confit with finely chopped caramelized onion. Set aside.

Cannoli Shells

  • 1

    In a food processor, add both flours, sugar, duck fat, clove, cinnamon and salt.

  • 2

    Pulse until mixture resembles breadcrumbs.

  • 3

    Add egg and wine. Mix until dough is smooth and pliable, adding additional wine as needed to gain proper, smooth consistency.

  • 4

    Wrap dough in plastic wrap and refrigerate for at least one hour.

  • 5

    When dough is sufficiently chilled, remove from refrigerator; roll out on lightly floured surface to a thickness of approximately 1/8th of an inch into a rectangular shape.

  • 6

    Cut into squares for cannoli, four for large cannoli, six for smaller.

  • 7

    Fill a large, heavy-bottomed pot with canola oil a third of the way up; heat to 350 degrees F on the stovetop. (If you do not have a candy thermometer, sprinkle a pinch of flour into heated oil and if it sizzles, it is safe to fry.)

  • 8

    Starting with one corner, wrap a square of dough around the cannoli mold, pressing to seal edges where they overlap.

  • 9

    With tongs, plunge dough and mold into fry oil, frying until golden brown. Remove from oil, drain on cooling rack. Repeat with remaining squares.

Chocolate Sauce

  • 1

    Melt chocolate in a double boiler, add cayenne and salt.

  • 2

    When mixture is melting, test viscosity and add heavy cream as needed to thin for drizzling.

Assembly

  • 1

    Use enough duck confit mixture to cover bottom half of each cannoli shell.

  • 2

    Compress confit to an even thickness with the flat blade of a dinner knife. Pipe cheese mixture into the remaining space of each cannoli shell.

  • 3

    Arrange 3-4 cannoli on platter or plates; drizzle lightly with chocolate sauce and garnish with mint leaves and chili flakes.

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