Recipes > Dessert > Savory Duck Confit Cannoli

Savory Duck Confit Cannoli

Name: Savory Duck Confit Cannoli Recipe
Total time: 60 min
Cuisine: Europe
Ingredients: 1 cup Ricotta Cheese, strained overnight; 1/2 cup Pecorino Cheese, grated; Zest of one medium-sized Orange; Zest of half of one Lemon; 2 Tbsp Currants or chopped Raisins; 2 Tbsp Toasted Almonds, chopped roughly; 5 Mint Leaves, finely chopped; Salt and Pepper, to taste 1cup Maple Leaf Farms Duck Confit Meat, shredded; 1 Onion, sliced and caramelized with 1 tsp Balsamic Vinegar; 1/2 cup All-Purpose Flour; 1/2 cup Semolina Flour; 1/2 tsp Sugar; 1 Tbsp Duck Fat; 1/2 tsp Clove; 1/2 tsp Cinnamon; Salt, to taste; 1 Egg; 1 Tbsp Marsala Wine, or more as needed; Canola Oil for frying; Cannoli Mold; 6 oz Bittersweet Chocolate; 1 tsp Cayenne Pepper; Salt, to taste; Heavy Cream, as needed to thin; Mint Leaves; Chili Flakes

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

Ingredients

1 cup Ricotta Cheese, strained overnight
1/2 cup Pecorino Cheese, grated
Zest of one medium-sized Orange
Zest of half of one Lemon
2 Tbsp Currants or chopped Raisins
2 Tbsp Toasted Almonds, chopped roughly
5 Mint Leaves, finely chopped
Salt and Pepper, to taste 1cup Maple Leaf Farms Duck Confit Meat, shredded
1 Onion, sliced and caramelized with 1 tsp Balsamic Vinegar
1/2 cup All-Purpose Flour
1/2 cup Semolina Flour
1/2 tsp Sugar
1 Tbsp Duck Fat
1/2 tsp Clove
1/2 tsp Cinnamon
Salt, to taste
1 Egg
1 Tbsp Marsala Wine, or more as needed
Canola Oil for frying
Cannoli Mold
6 oz Bittersweet Chocolate
1 tsp Cayenne Pepper
Salt, to taste
Heavy Cream, as needed to thin
Mint Leaves
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.